Recipe of the month - Vegetable muffins with tomato-avocado lamb's lettuce and herb curd

Vegetable muffins: 2 onions finely diced 1 zucchini finely diced 200 g broccoli chopped 2 carrots peeled and grated 3 tablespoons olive oil salt, pepper 2 teaspoons herbs (fresh or frozen) 6 eggs 200 g ground almonds 6 tablespoons milk 80 g grated Parmesan 1. Sauté the vegetables in oil, season with herbs, salt and pepper and simmer over medium heat for 10 minutes. Then remove from the heat. 2. Preheat the oven to 160 degrees and line the cups of a muffin tray with paper cases. 3. Whisk eggs with almonds, milk and Parmesan and season with salt and pepper. 4. Mix in the vegetables and fill everything into the muffin tins. 5. Bake in the oven (middle) for about 30 minutes. Cover with aluminum foil after 15 minutes if necessary.

Avocado-tomato lamb's lettuce: 1. Wash the lamb's lettuce, cocktail tomatoes and avocado. Tear the lettuce into bite-sized pieces, halve the tomatoes and cut the avocado into pieces. Put everything in a bowl. 2. For the dressing: Mix the juice of 2 limes with 3 tablespoons of olive oil, agave syrup, salt and pepper. 3. Pour dressing over salad.Click here to edit. herb curd: 1/4 red onion 125 g quark (20%) 1 teaspoon linseed oil 3-4 tsp various herbs chopped (frozen) salt & pepper 1 pinch of ground caraway Mix everything together and enjoy the quark with the vegetable muffins and salad!