Updated: Oct 7, 2021
These make a great breakfast or lunch and can be made ahead and stored in the fridge. We used silicon moulds but paper fairy cake cases will work just as well.
Makes approximately 12 mini omelettes
Preparation time is approximately 10 minutes
Cooking time is approximately 15 minutes
2 tablespoons of milk
1 red pepper, diced
1 white onion, diced
1 garlic clove, crushed & chopped
1 courgette, diced
50g cheddar cheese, grated
1 tablespoon of olive oil
How to cook your omelettes
Beat eggs with the milk in a measuring jug and set aside.
Add olive oil to frying pan and gently fry onion, garlic, red pepper and courgette for 5/6 mins until softened. Spoon into bottom of cake moulds/ cases and pour egg mixture on top equally between 12 moulds/cases.
Add a little grated cheese to top of each omelette and bake in oven for 12-15 mins until risen and golden.
To Serve: Serve with salad or baked beans.
HINTS & TIPS
'Lighten up' use low fat cheese and milk in this recipe
Add to a packed lunch for a protein-rich snack!
Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.
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