INGREDIENTS

3 eggs
100 g ricotta cheese 130 g yoghurt
1 teaspoon sunflower oil
A pinch of salt A pinch of pepper

Oregano

Cherry tomatoes but
grated cheese

Peas
multicoloured
peppers Pastry

METHOD:

1. Cut the dough into circles the size of a muffin tin.
2. Place each cutout in a hole in the muffin pan.
3. Combine the ricotta, yoghurt, eggs and sunflower oil in a bowl. Season with salt, pepper and oregano.
4. Pour the mixture into each hole of the muffin with the batter.
5. Add peas, corn, cheese and cheese, multicolored bell peppers, and cherry tomatoes.
6. Bake for 25 minutes at 180°C/356°F.