Carrot, zucchini and mushroom muffins

Peel the carrot and grate it. Wash and grate the zucchini.

Chop the garlic and onion into small pieces. We beat the eggs with a pinch of salt.

Press the grated zucchini and carrots in a colander to drain the water, especially the zucchini.

In a frying pan with a little olive oil, fry the garlic and onion until soft. Then add the zucchini, the carrot and the mushrooms previously cut into small pieces. Sauté for a couple of minutes over medium heat.

Pour the vegetables together with the beaten eggs and add salt. Stir everything well and pour into the previously greased molds.

Bake for approximately 20 minutes (depending on the oven) at 180° until a toothpick comes out dry when pierced with a toothpick.