Mini Omelettes

AuthorAnnabelle
RatingDifficultyBeginner

A variation on your classic omelette, bite sized! Easy, impressive and suitable for any time of the day.

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Yields3 Servings
Prep Time5 minsCook Time18 minsTotal Time23 mins
 3 Eggs
 ½ cup spinach
 1 tbsp fresh basil
 1 small tomato
 1 tbsp coconut oil
What are we cooking today?
1

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.

Getting started
2

Pre-heat the oven to 175C.

3

Coat a muffin tray with coconut oil to avoid sticking

4

Whisk together the 3 eggs.

5

Chop up the spinach, basil and tomatoes.

6

Poor the egg mixture into 3 different muffin cups.

7

Add a little bit of the vegetable mixture in each cup leaving about 1 cm empty at the top.

8

Bake in the oven for 18 minutes.

Annabelle's tip
9

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

 3 Eggs
 ½ cup spinach
 1 tbsp fresh basil
 1 small tomato
 1 tbsp coconut oil

Directions

What are we cooking today?
1

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.

Getting started
2

Pre-heat the oven to 175C.

3

Coat a muffin tray with coconut oil to avoid sticking

4

Whisk together the 3 eggs.

5

Chop up the spinach, basil and tomatoes.

6

Poor the egg mixture into 3 different muffin cups.

7

Add a little bit of the vegetable mixture in each cup leaving about 1 cm empty at the top.

8

Bake in the oven for 18 minutes.

Annabelle's tip
9

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.

Mini Omelettes
AuthorAnnabelleCategory, , , , , DifficultyBeginner
Rating
Yields3 Servings
Prep Time5 minsCook Time18 minsTotal Time23 mins

Ingredients

 3 Eggs
 ½ cup spinach
 1 tbsp fresh basil
 1 small tomato
 1 tbsp coconut oil

Directions

What are we cooking today?
1

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.

Getting started
2

Pre-heat the oven to 175C.

3

Coat a muffin tray with coconut oil to avoid sticking

4

Whisk together the 3 eggs.

5

Chop up the spinach, basil and tomatoes.

6

Poor the egg mixture into 3 different muffin cups.

7

Add a little bit of the vegetable mixture in each cup leaving about 1 cm empty at the top.

8

Bake in the oven for 18 minutes.

Annabelle's tip
9

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.

Nutrition Facts

Servings 3


Amount Per Serving
Calories 34
% Daily Value *
Total Fat 3g5%
Saturated Fat 1.6g8%
Cholesterol 32mg11%
Sodium 25mg2%
Potassium 50mg2%
Total Carbohydrate 0.5g1%
Dietary Fiber 0.16g1%
Sugars 0.4g
Protein 2g4%

Calcium 1%
Iron 1%
Vitamin D 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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