Omelette Muffins

Omelette Muffins

Nothing fancy. Just put your usual omelette ingredients into the muffin tray and bake.

These savoury, mini omelettes make a great way to incorporate protein-rich, low carb breakfast, and it all takes about disciplined 30 minutes of your time towards the preparation. So let's get to our recipe now.

BAKED OMELETTE MUFFINS

Preparation time-10 mins
Cooking time-20 mins
Total time-30 mins
Makes 4 muffins

INGREDIENTS
4 medium free-range/any eggs available
1 bell pepper finely chopped
1 green chilli finely chopped (optional)
2 tbsp fresh coriander leaves coarsely chopped
Salt to taste
Pepper to taste
Oil to grease the muffin tray

DIRECTIONS:
1. Preheat the oven to gas mark 6 or 175C. Grease the muffin tin with oil preferably with a baking brush.

2. Mix all the chopped ingredients and fill them evenly into the muffin slots.

3. Crack each egg separately on top of the vegetables' mixture and season it with salt and pepper.

4. Use a fork gently to break the yoke to allow uniform cooking.

5. Bake for 20 mins or until the eggs appear cooked and settled nicely.

6. Allow the eggs to cool and using a spatula scrape them around the edges and loosen them slightly and serve them straight.

They do get deflated once out of the oven, and it is normal.

Serving Suggestions: Best when served warm - straight out of the tins.

NOTES:

• I am third time lucky with these omelette muffins. They are far trickier when slotting them out from the tin if  not properly greased. Using an oil spray or a baking brush while greasing can ensure the muffin slots to be well-greased- really important. You can even use non-stick muffin cases or flour to coat the greased slots.
• After baking, If the muffins are left for a little longer in the muffin tray, the vegetables start to release their moisture content under the base of the muffins, making them go soggy. Bad idea to let them cool off for longer.
• Mixing eggs with the vegetables made the mixture far runny than expected. Hence cracking the eggs on top just before baking saves the shape, and avoids the delicate protein in the eggs from being overcooked.
• You can flash freeze these muffins if making ahead, and although you can freeze and reheat them in a microwave, it's best to eat fresh as the egg protein is too delicate and reheating can damage the DNA of the egg protein. 
• However, they can still be frozen for about 3-4 days.

Filling variations: You can include finely chopped spring onions, dill leaves or cilantro or any other vegetable of your choice.
You can even go crazy by adding quinoa or any seeds to boost the nutritious value and make them more filling for a Sunday brunch.
I hope you like these little baked goodies.

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❤Hasin