Omelette Muffins – Submitted by Suzy McElwaine
“This recipe is about as easy as it gets- even small kids can make them themselves, and they are brilliant for lunch boxes too. Plus they have a good mix of protein and nutrients. The below amounts will make 6 muffins- it’s easy to adjust the quantities, but a good guide is 1 egg per muffin. The beauty of this recipe is that you can literally throw anything that’s in your fridge in there- try cooked meat (the good, non dyed kind of course!), diced left over cooked potatoes, even a spoonful of salsa or pesto- it’s all good!” – Suzy
½ an onion, finely chopped
½ cup of whatever veggies you fancy, cut into small cubes- mushrooms, red and green bell peppers and sweetcorn would all work well
A good handful (¼ cup) of grated cheddar cheese- I have also used diced feta cheese instead
A dash of milk
Salt and pepper to taste
Preheat oven to 350F. Line a muffin tin with paper cupcake cups.
Break the eggs into a bowl. Add a splash of milk and whisk until well combined. Stir in all the other ingredients. Pour or spoon into the muffin cups. Bake for around 20 minutes, until puffy and golden on top. A skewer inserted into the middle of a muffin should come out almost clean- they will continue to cook for a couple of minutes after they’ve come out of the oven.
Cool on a wire rack, if you can wait that long! These taste great warm or cold, and keep very well in the fridge for a couple of days.