Egg baskets: an easy peasy idea to try!

published on 21 November, 2020 at 10:17
Just a few ingredients to make a special savory treat!

INGREDIENTS
 Zucchini
 Eggplant
 4 eggs
 Salt
 Pepper
 Olive oil
 ½ onion grated
 ½ grated carrot
 200g ricotta cream
 Green onion
 Cherry tomatoes

METHOD
  1. Peel slices of eggplant and zucchini.
  2. Grease a muffin tin and place the slices around each hole. Cut the leftover eggplant and zucchini into small squares
  3. Beat 4 eggs, add salt, pepper, grated onion and grated carrot, ricotta cream and mix. Add the zucchini, eggplant, green onion, and mix.
  4. Pour the mixture into each muffin hole, then add half a cherry tomato on top of each muffin. Bake for 35 minutes at 180 ° C (356 ° F).
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