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 ingredients 6 eggs 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. Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.
These make a great breakfast or lunch and can be made ahead and stored in the fridge.