Preparation
- Beat the eggs, adding salt and nutmeg.
- Add the sifted flour little by little and continue to mix your mixture until the lumps are completely eliminated.
- Combine the grated parmesan, the vegetables, 2 or 3 tablespoons of oil and the aromatic herbs, the cheese.
- Mix everything and wait for the vegetables to take on flavor.
- Pour the mixture into the muffin molds, taking care to fill ¾ of the mold.
- Add the fontina pieces (or the leftover cheese you prefer).
- Bake.
- Leave to cook for 15/20 minutes until your muffins made with leftover vegetables are golden.
- Remove them from the oven and let them cool on a rack.
- Remove them from the mold and bring them to the table.