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Le Chaudron recipe
Egg muffins aux légumes
Vegetable egg muffins
⏱ 30 minServes 4Easy160 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
6eggs
1zucchini
1red bell pepper
50 g (2 oz)fresh spinach
3 tbspunsweetened almond milk
50 g (2 oz)grated cheese
1 pinchsalt
1 pinchpepper
- 6 eggs
- 1 zucchini
- 1 red bell pepper
- 50 g (2 oz) fresh spinach
- 3 tbsp unsweetened almond milk
- 50 g (2 oz) grated cheese
- 1 pinch salt
- 1 pinch pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) and lightly oil each cup of the muffin pan.
- Wash the vegetables, dice the zucchini and bell pepper and finely shred the spinach.
- Beat the eggs in a bowl with the almond milk, salt and pepper.
- Add the vegetables and grated cheese to the eggs and stir gently.
- Divide among the cups without filling them completely, as the muffins will puff up.
- Bake 20 min until set and golden, then unmold while warm.
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