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, and mix into the egg.
Poor the egg mixture equally between muffin cups, leaving about 1 cm empty at the top.
Bake in the oven for 10-15 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.
2 servings
- Amount per serving
- Calories163
- % Daily Value *
- Total Fat 13.5g18%
- Saturated Fat 7.9g40%
- Cholesterol 246mg82%
- Sodium 101mg5%
- Total Carbohydrate 2.6g1%
- Dietary Fiber 0.7g3%
- Total Sugars 1.7g
- Protein 9g
- Calcium 4mg1%
- Iron 9mg50%
- Potassium 242mg6%
- Vitamin D 116mcg580%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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, and mix into the egg.
Poor the egg mixture equally between muffin cups, leaving about 1 cm empty at the top.
Bake in the oven for 10-15 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.
done