Mini Omelettes

Written by Tamara Willner
Medically reviewed by 

1 min read
Last updated November 2019

The great taste of an omelette, but in a conveniently transportable size. Mini omelettes make a great snack or simply serve a few with salad for a satisfying meal.

Recipe: Mini Omelettes

Prep and cooking time: 45 mins – 1hr

Serves: 4

Ingredients:

  • 2 tsp olive oil
  • 1 small onion, finely diced
  • 1 red pepper, diced
  • 1 large tomato, diced
  • 2-3 handfuls spinach, roughly chopped
  • 1 tbsp sundried tomatoes, finely sliced (optional)
  • 8 medium or large eggs
  • 125ml milk
  • 1⁄2 tsp ground paprika
  • 1⁄2 tsp chilli powder
  • 60g cheddar cheese, grated

Method:

  1. Preheat the oven to 160°C/140°C fan.
  2. Heat 1 tsp of the oil in a frying pan, over medium heat. Fry the onion, pepper, and tomato for 8mins, or until soft.
  3. Add the spinach, mix well, and cook for 2mins. Remove from the heat and add the sundried tomatoes (if using).
  4. Break the eggs into a large bowl. Add the milk, paprika, chilli, salt, and pepper. Mix well with a fork or whisk.
  5. Lightly oil a 12 cup muffin tin. Divide the vegetables evenly between the 12 cups. Carefully fill the cups with the egg mix and top with grated cheese.
  6. Bake for 15-20mins, until the omelettes are just cooked through and slightly browned on the top.
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