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Je vous propose ces petits muffins tout en légèreté parfaits pour un brunch, au petit déjeuner pour les amateurs de préparations salées ou encore à emmener en pique-nique…
Le principe est simple : il suffit de mélanger des légumes au choix avec des œufs et un chouia de fromage (au choix également)…et hop au four, facile non ?
J’ai choisi les carottes, courgettes et échalotes, associées à de la mozzarella et une pincée de piment d’Espelette…un délice que j’ai servi avec une sauce tomate maison !
Préparation
Faire chauffer une poêle avec l’huile d’olive, y faire suer l’échalote finement ciselée. Ajouter les carottes et les courgettes, saler, poivrer. Faire revenir à feu doux en remuant de temps en temps jusqu’à ce que les légumes soient quasiment cuits.
Battre les œufs en omelette…saler, poivrer, ajouter le piment d’Espelette et des herbes. Ajouter la mozzarella.
Préchauffer le four à 180°C. Graisser légèrement des moules à muffins moyens.Garnir chaque cavité de légumes jusqu’aux 2/3 puis verser 2-3 CS de préparation aux œufs.
Enfourner 20 min env. Laisser refroidir 10 min dans le moule avant de démouler.
