2 tbsp cooking oil
1 cup of vegetables (pumpkin, onion, capsicum, spinach, mushrooms), cut into small cubes
2 tbsp Gewürzhaus Roast Vegetable Salt
3 tbsp plain flour
½ cup cooking cream
1 tsp Gewürzhaus Pepper Melange, finely ground
40g Bulgarian feta, crumbled
½ cup cheese (mozzarella, cheddar and parmesan), grated
8 chives, finely chopped
Preheat the oven to 200℃ and prepare a muffin tray with patty pans.
Heat oil in a frying pan on medium to high heat. Add the vegetables and cook until they start to caramelise. Season with 1 tablespoon of Roast Vegetable Salt to taste and set aside.
Place eggs, flour, cream, pepper and the remaining 1 tablespoon of Roast Vegetable Salt into a large bowl and whisk until combined. Set aside.
Next, divide the cooked vegetables, fetta and grated cheese into each patty.
Then, fill each patty pan with the egg mixture, stopping at least 1cm from the top. Sprinkle each muffin with chopped chives.
Set the tray aside to rest for 5 minutes, then place the tray into the oven and bake for 15-20 minutes or until golden.
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