Carrot and Zucchini Muffins

Preheat the oven to 350°F.

Start by preparing the ingredients. Peel and coarsely grate the carrot. Wash and grate the zucchini. Mince the onion and the garlic. Finally, beat the eggs with a pinch of salt.

Put the carrot and zucchini in a strainer and press well to squeeze out as much of their water as possible. Press hard because these vegetables tend to contain a lot of water.

Lightly fry the garlic and onion in a skillet with a little oil. When soft, add the carrot and zucchini and fry for a couple more minutes over medium heat, stirring regularly. Season the vegetables with a little salt.

Combine the beaten eggs and fried vegetables in a bowl. Stir well and then pour the mixture into a greased muffin pan. Bake at 350°F, about 20–25 minutes. The muffins will be ready when you prick the center with a toothpick and it comes out clean.