A few friends had tried & recommended these so I thought I’d give them a go. I was impressed how they turned out!
Each ‘mini omelette muffin’ as I am calling them is full of flavour and very handy as a pre-made breakfast if you have a busy schedule, or you just prefer to savour that extra ten minutes in bed rather than prepare breakfast! We’ve all been there 😛
Preparation was 5-10 mins max and they took 15-20 mins in the oven.
I’m sure most of you know how to make an omelette and this is literally no different but I’ve put the recipe below anyway for reference.
As you can see from the nutritional value (below) each ‘muffin’ is only around 58 calories and full of healthy fats and protein 😀 The perfect combination for a healthy breakfast! I’d definitely recommend trying these, perfect for the busy mothers and those who have an early start! Why not throw some in your lunchbox with a salad as a quick fix lunch!
Preparation is key.
- 1/2 green bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/2 red onion, thinly sliced & chopped
- 7-8 baby/plum tomatoes, chopped
- 2 tbsp cottage cheese
- 7-8 medium eggs
- 1 tsp coconut oil
- Salt & Pepper
- Pre-heat oven to around 170 degrees celsius.
- Chop the vegetables you are using, in this case peppers, onions and tomatoes (leftovers in the fridge from dinner prep, sub for any veg you wish, maybe add some meat).
- Whisk eggs & cottage cheese in a bowl with some salt and pepper to season (I find the cottage cheese great to give the eggs more of a creamy consistency).
- Add the veg evenly to a well greased (coconut oil) muffin tray before filling with the egg mixture.
- Place in the oven for 15-20 minutes until eggs are set. They will rise but fall a little also. When they are ready they’re easily popped out of the tray.
- Enjoy! Put leftovers in an airtight container and place in the fridge.
per mini muffin (I used a 12-muffin tray):