Baked omelet muffins, fava beans and tomatoes

A healthy and impressive recipe!

Difficulty: low

Preparation: 45 minutes

Cooking: 30 minutes

Servings: 5 people


For muffins

6 eggs

100 g. of grated cheese

200 g. of asparagus

2 tbsp of breadcrumbs

Salt and pepper

Sesame seed oil

3 tbsp of tahina

For fava beans

600 g. of fava beans

Salt, parsley and green garlic

3 tbsp of sesame seed oil

For tomatoes

200 g. of cherry tomatoes

Salt and oregano

Extra virgin olive oil


  • Start boiling asparagus, once ready chop them.

  • Meanwhile, whisk eggs, cheese, salt and pepper in a large bowl. Then add bread crumbs and asparagus.

  • Preheat oven at 180°. Take 12 single portion aluminum molds and brush them with sesame seed oil.

  • Pour the mixture into the molds and cook them for 20 minutes.

  • Once ready, turn the molds upside down and garnish the omelets with tahina.

  • Wash the fava beans, then put them with a little water in a pot.

  • Add the chopped parsley, green garlic, salt and sesame seed oil.

  • Cook for 30 minutes.

  • Wash tomatoes and cut them in half. Then, season with oregano, salt and olive oil.

Gambuzza – Origini Autentiche

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