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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Appetizer, Breakfast
Servings:
3
(4 muffins per serving)
Calories:
425
kcal
Ingredients
6
eggs
250
gr
cheese
(I used 'telemea Delaco in brine')
60
gr
whole-wheat flour
1
tsp
baking powder
70
gr
roasted tomatoes
(homemade, no oil)
30
gr
green pickled olives
1
handful
fresh parsley
chopped
1
pinch
salt
(only if needed, the cheese might already be salty)
1
pinch
black pepper
Instructions
Preheat the oven at 180C.
In the meantime, mix all the above mentioned ingredients in a bowl.
Prepare a muffins tray and evenly distribute the composition evenly in the muffins tray. This recipe will result in 12 muffins.
Bake for 25 mins at 180C.
Serve warm or cold with a fresh tomato salad.
Notes
I used muffins baking paper cups to ease my job when removing the muffins and cleaning the tray :).