US
Mini Omelettes
Prep and cooking time: 45mins-1hr
Complex carb portions, per serving: 0
Freezable
Ingredients
Serves: 4
2 tbsp extra virgin olive oil
1 small onion, finely diced
1 red pepper, diced
1 large tomato, diced
2-3 handfuls spinach, roughly chopped
1 tbsp sun-dried tomatoes, finely sliced (optional)
8 medium or large eggs
125ml milk
1⁄2 tsp ground paprika
1⁄2 tsp chilli powder
60g Cheddar cheese, grated
Method
Preheat the oven to 160°C/140°C fan/gas mark 4.
Heat 1 tbsp of the oil in a frying pan, over medium heat.
Fry the onion, pepper, and tomato for 8mins, or until soft.
Add the spinach, mix well, and cook for 2mins. Remove from the heat and add the sun-dried tomatoes (if using).
Break the eggs into a large bowl. Add the milk, paprika, chilli, and season with salt and pepper. Mix well with a fork or whisk.
Lightly oil a 12 cup muffin tin, with the other tbsp of oil. Divide the vegetables evenly between the 12 cups. Carefully fill the cups with the egg mix and top with grated cheese.
Bake for 15-20mins, until the omelettes are just cooked through and slightly browned on the top.