- In a bowl, mix 6 eggs with 100 g yoghurt and 1 teaspoon of instant yeast. Add a drizzle of EVO oil and season with salt and pepper.
Mix well and then add the leftover mixed vegetables, 120 g Gorgonzola Pdo and fresh basil. - Pour the mixture into the muffin tin where you have previously placed the paper cups. Bake in a preheated oven at 180° for 20 minutes.
- Garnish with semi-dried cherry tomatoes, Gorgonzola Pdo and a leaf of basil.
Appetiser, Video Recipes
DIFFICULTY
Egg savoury muffins with vegetables and Gorgonzola Pdo
EMPTY-FRIDGE RECIPES
