There is literally nothing better than a quick and easy snack for the office, school or when you’re rushing out the door in the mornings! Easy to make and with so much flavor…

Serves: 12 Preparation time: 15′ Cooks in: 30′ Ready in: 45′

2 medium zucchinis, in small cubes
1 eggplant, sliced
1 medium onion, finely chopped
2 tbsp roasted red pepper, finely chopped
1 red chili pepper, chopped
extra light olive oil for frying
5 eggs
160ml extra light olive oil
200 gr self-rising flour
1 cup kefalograviera cheese*, grated
1 cup whole milk
12 black Kalamata olives, pitted, finely chopped
3 handfuls graviera or feta cheese, grated
salt, freshly ground black pepper

Step 1
Preheat the oven at 180C and grease a 12 cup muffin pan.

Step 2
In a non-sticking pan heat 2 tbsp extra light olive oil and fry eggplants in high heat for 4-5 mins or until softened. Drain on kitchen paper. Once cooled, chop in pieces.

Step 3
In the same pan heat 2 tbsp extra light olive oil and fry chili pepper, onion and zucchini in high heat for 4-5 mins or until softened. Set aside.

Step 4
In your stand mixer beat eggs, flour, olive, milk and kefalograviera cheese until well combined. Add all sautéed vegetables, roasted red pepper, olives, season with a little salt (kefalograviera cheese is salty) and lots of pepper and stir with a wooden spoon until evenly dispersed.

Step 5
Spoon the batter into the prepared muffin tin (about ¾ full), sprinkle grated graviera or feta cheese on top and bake for 20-25 minutes or until the muffins become fluffy, their tops are just golden, and a skewer inserted in the center comes out clean.

Step 6
Allow muffins to cool in the pan for at least 10 minutes before removing. Cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.

Kefalograviera is a hard table cheese produced traditionally from sheep’s milk or mixture of sheep’s and goat’s milk.

Photo George Drakopoulos / Food styling Elena Jeffrey