Savory Spinach, Curd Cheese, and Pepper Egg Muffins

Finely chop 40 gr Spinach and dice 35 gr Red Peppers into small, uniform cubes.

In a mixing bowl, thoroughly whisk 2 pieces Eggs size M until smooth and slightly aerated.

Add 75 gr Curd Cheese, ¹/₄ tsp Baking Powder, ¹/₄ tsp Table salt, and ¹/₂ tsp Black Pepper - Powder to the whisked eggs, beating until evenly incorporated.

Crumble 20 gr White Brined Cow Cheese into the bowl, then gently fold it along with the prepared vegetables into the egg batter.

Preheat the oven to 180°C (356°F) and lightly coat six muffin tin cavities with ¹/₄ tbsp Olive oil extra virgin.

Ladle the batter evenly among the six greased muffin cups, filling each to approximately three-quarters of its volume.

Bake at 180°C (356°F) for 18 to 22 minutes until the muffins are set and lightly golden on top.

Remove the tin from the oven, let it rest for 5 minutes, and then unmold the savory muffins onto plates to serve.