Parmesan muffins with olive gremolata

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
3.3 4
Perhaps the nicest way to serve omelette: as a small, airy low carb dish, simply baked in the oven.
COOK TIME
50 mins
TOTAL TIME
65 mins

Ingredients

Servings: 12
  • 3 red onions
  • 2 tablespoons + something Butter
  • 1 TEASPOON demerara sugar
  • 1 TABLESPOON Balsamic vinegar
  • 100 g Parmesan (piece)
  • 10 Eggs (Gr. M)
  • 150 g ripened cream
  • 7-10 Tbsp salt, pepper
  • 50 g green olives (without stone)
  • 50 g black olives (without stone)
  • 4 Stem/s Parsley
  • 1 Garlic clove
  • 1 TEASPOON Lemon juice

Directions

  1. 1

    Onions peel, halve and in strips cut. Melt 2 tablespoons of butter in a saucepan. Stir-fry the onions for about 5 minutes over medium heat until soft. Add brown sugar and vinegar and simmer for about 5 minutes. Leave to cool.

  2. 2

    Preheat the oven for the muffins (electric oven: 160 °C/circulating air: 140 °C/gas: see manufacturer). Grease the twelve troughs of a muffin tray. Finely grate the parmesan. Mix eggs, sour cream and parmesan. Season vigorously with salt and pepper. Spread the mixture into the hollows. Spread the onions on top and bake in a hot oven for 25

  3. 3

    In the meantime, chop the olives for the Gremolata. Wash parsley, shake dry, pluck off leaves and chop coarsely. Peel garlic and chop very finely. Mix olives, parsley, garlic and lemon juice. Season to taste with pepper.

  4. 4

    Take the muffins out of the oven and let them cool down for about 5 minutes. Then remove them from the trays and arrange them with the olive gremolata.

Nutrition Facts

KCAL
160 kcal
CARBS
3 g
FATS
12 g
PROTEINS
9 g