A variation on your classic omelette, bite sized! Easy, impressive and suitable for any time of the day.
Mini Omelettes are a sophisticated variation on the common omelette. They're super easy and delicious and can be kept in the fridge and eaten cold as a mid meal snack.
Pre-heat the oven to 175C.
Coat a muffin tray with coconut oil to avoid sticking
Whisk together the 3 eggs.
Chop up the spinach, basil and tomatoes.
Poor the egg mixture into 3 different muffin cups.
Add a little bit of the vegetable mixture in each cup leaving about 1 cm empty at the top.
Bake in the oven for 18 minutes.
Coconut oil can be substituted for Extra Virgin Olive Oil, it's a personal choice. For a non-vegetarian version, I sometimes add some cooked bacon.
Ingredients
Directions
Mini Omelettes are a sophisticated variation on the common omelette. They're super easy and delicious and can be kept in the fridge and eaten cold as a mid meal snack.
Pre-heat the oven to 175C.
Coat a muffin tray with coconut oil to avoid sticking
Whisk together the 3 eggs.
Chop up the spinach, basil and tomatoes.
Poor the egg mixture into 3 different muffin cups.
Add a little bit of the vegetable mixture in each cup leaving about 1 cm empty at the top.
Bake in the oven for 18 minutes.
Coconut oil can be substituted for Extra Virgin Olive Oil, it's a personal choice. For a non-vegetarian version, I sometimes add some cooked bacon.
