These delicious egg muffins are quick to prepare. They are a mini, portable version of a classic baked omelette. Perfect for weekend brunch, a picnic on the beach or the park or your next lunch box.
Healthy and rich in vegetables, they are an excellent option to stay fit without sacrificing flavour, perfect even for the little ones. In this recipe, they are made with baked skin-on pumpkin, delicious! Not many know that the pumpkin’s skin is edible.
It must obviously be washed well, but once cooked, it is soft and, above all, rich in fibre. For extra zing, you can add chilli and lemon zest.
For 6 mini egg muffin (5cm diameter), preparation time 15 minutes, cooking time 50-60 minutes:
- 3 eggs
- 300gr pumpkin
- 100ml milk (cow or vegetable)
- 80-100gr ricotta
- Salt and pepper
1 – Carefully wash the skin-on pumpkin and cut it into pieces about 2cm high, so they will cook quickly. Arrange them on a baking tray and season with salt, pepper, rosemary and garlic. Bake them at 200° C for about 30 minutes, or until they are well cooked and soft.
2 – Once cooked, cut the pumpkin slices into chunks, a maximum of 2x2cm in size. Grease a muffin tray with little oil and fill it with the pieces of pumpkin.
3 – In a bowl, add the eggs, salt, pepper, milk, and mix until you get a homogeneous mix. Pour this mix into the pockets of the muffin tray, leaving about ½cm from the edge.
4 – Add a teaspoon of ricotta and a little parsley to each pocket. Bake at 180° C for 20 minutes or until they are slightly swollen and cooked.
– cutting the pumpkin into small chunks will allow the egg mix to reach the bottom of the cups.
– To master this recipe, the muffin tray must be non-stick, and the oil will be needed so that the omelettes can be removed easily. Alternatively, you can use silicone or paper cups to make this operation easier.
– The condiments used to flavour the pumpkin will be essential to obtain delicious omelettes, be generous with rosemary, garlic and pepper.