Mini Omelettes

These are tasty hot or cold and can be kept for 2 days in the fridge!

6
10
20
Equipment: 
  • Weighing scales
  • Measuring spoons
  • Muffin tin
  • Sharp knife
  • Chopping board
  • Grater
  • Medium mixing bowl
  • Small bowl or large jug
  • Fork
  • Large spoon
Ingredients: 
  • 30ml spoons sunflower oil
  • 4 x spring onions
  • 150g low fat cheddar cheese, grated
  • 150g frozen peas
  • 2 x 15ml spoons fresh chopped chives OR 1 x 5ml spoon dried chives OR herbs (optional)
  • 6 large eggs
  • Ground black pepper
  • 15ml water
Simple steps: 
  1. Preheat the oven to 180°C/160°C fan or gas mark 4.
  2. Divide the olive oil equally between the holes in the muffin tin.
  3. Wash and finely chop the spring onion and divide equally between the holes.
  4. Put in the oven for 5 minutes.
  5. Put the peas into a medium bowl and add the grated cheese.
  6. Chop the herbs and add to the cheese mixture.
  7. Break the eggs into a small bowl, stir in the water and add to the cheese and peas mix. Add some black pepper to taste (if using)
  8. Mix with a fork until well mixed.
  9. Divide the mixture between the 12 holes in the muffin tin and stir each one to mix in the spring onion.
  10. Return to the oven for 15 minutes or until golden brown on the top.
  11. Allow to cool for 5 minutes then remove the omelettes from the tin

Try adding some cooked bacon, mushrooms or tomatoes to the omelettes - be as creative as you can!

Calories: 
190
Protein: 
14.7g
Fat: 
11.8g
Saturated fat: 
3.2g
Carbohydrates: 
5.9g
Sugars: 
3.1g
Salt: 
241mg
Dietary fibre: 
2.1g
Allergen information: 
Cheese
Egg
Milk