Broccoli baskets with vegetables

Instructions

1. Boil the eggs. Peel and cut them into small cubes.
2. Chop the broccoli and cover with cold water. Add 1 tbsp apple cider vinegar and set aside for 10 minutes.
3. During this time, finely chop the onion and pepper, grate the carrot and stew over medium heat for 5 minutes. Add salt, pepper and mix Italian spices. Mix to combine. Transfer to a bowl. Add the chopped eggs and crushed cheese. Mix. Set aside.
4. Drain the broccoli. In a food processor fitted with the knife hook and cut the broccoli into rice-size crumbs or grate the broccoli with a kitchen grater. Transfer to a bowl. Add the eggs, mint, and salt.
5. Preheat oven to 200°C (180°C with fan).
6. Prepare a tray with 12 muffin nests. Generously grease each with oil and sprinkle with the walls and bottom with flour. Form baskets of broccoli dough. Put the pan in the preheated oven and bake for 15 minutes or until the edges are golden.
7. Distribute the prepared stuffing in the pre-baked baskets. Spread the parmesan evenly over each and put the pan in the oven again for 15 minutes.
8. Serve with mint milk sauce, homemade mayonnaise or tahini sauce.

• Servings : 4
• Ready in : 45 Minutes
• Course : Appetizers, Basic recipes, Lunchbox Menus, Main courses
• Recipe Type : 90 day diet, beef, Cheese and eggs, Finger foods, From dinner-to lunchbox, Lunchbox Menu for school, LunchBox Menu for workers, Lunchbox menu Portion Perfect, Pizza, Pasta, Spagetty, Quiches, recipes for spring, recipes for summer, Vegetables and site dishes
• Ingredient : Broccoli, Carrots, Cheese, Eggs, Ground black pepper, Italian herbs, Mint leaves, Olive oil, Onion, Parmesan cheese, Red peppers, Salt