These Muffins are a savory delight that combines the richness of Parmigiano cheese with the creamy comfort of eggs and the heartiness of golden, roasted potatoes, with fresh herbs.
Season; All
Prep time: 15 minutes
Cook time: 10-12 minutes
Makes 6 muffins
Ingredients
4 eggs
2 red potatoes, small dice
1 zucchini, grated
1 cup parmigiano regiano cheese
2 cloves garlic, minced
1 shallot, minced
1/2 cup parsley, chopped
2 tbsp. olive oil
1 dab of butter
1/2 lemon, juiced
1 teaspoon sea salt
fresh ground pepper, to taste
Preheat the oven to 350. Grease the muffin pans with olive oil.
Ingredients Prep:
Dice the potatoes into small cubes.
Grate the zucchini using a box grater, then squeeze out any excess moisture with a kitchen towel.
Mince the garlic and shallots.
Chop the parsley.
Grate the Parmigiano cheese.
Cooking Instructions:
Heat a non-stick pan over medium heat. Add the olive oil and a small knob of butter.
Once the butter melts, add the diced potatoes and sauté until golden, sprinkling with a pinch of salt.
When the potatoes are nearly browned, add the minced garlic, shallots, and grated zucchini. Sauté for an additional 3 minutes.
Egg Mixture:
In a bowl, whisk together the eggs, 1/2 teaspoon of salt, and the juice of half a lemon until the mixture is frothy and airy.
Stir in the chopped parsley.
Assembling the Muffins:
Spoon the potato mixture into greased muffin tins, filling each one halfway.
Pour the egg mixture over the potatoes.
Sprinkle grated Parmigiano cheese on top.
Baking:
Bake the muffins for 10-12 minutes, or until set and lightly golden.
Allow the muffins to cool slightly before removing them from the muffin tins.
Serving:
Serve the muffins warm with a side of green salad for a complete meal. Enjoy!