Vegetable Egg Muffins with Carrot & Zucchini

3 eggs

1 medium carrot, peeled and diced

1 medium zucchini, sliced or diced

1–2 tablespoons fresh dill, finely chopped

2–3 tablespoons all-purpose flour

1 tablespoon olive oil

Salt and pepper to taste

Optional: grated cheese (like cheddar or mozzarella) for extra flavor

Instructions:
Preheat Oven

Preheat your oven to 180°C (350°F). Lightly grease a muffin tin or use silicone liners.

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Prepare Vegetables

Dice the carrot and zucchini into small cubes or thin half-moons for even baking.

Optionally, lightly sauté the veggies in a bit of oil for 3–5 minutes to soften them.

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Mix Wet Ingredients

In a mixing bowl, crack the eggs and whisk them well.

Add chopped dill, salt, pepper, and olive oil. Mix well.

Combine Everything