Mushroom omelette
Whip up this easy veggie omelette in just 15 minutes or less, complete with a cheesy mushroom and parsley filling. Perfect for a speedy breakfast or lunch
Easy egg muffins
Makes 8 (serves 4)
Easy
Prep:
Cook:
Make these mini egg muffins for an easy breakfast or lunch with the kids. Add chopped ham, bacon or smoked salmon, if you fancy
Skip to ingredients
- 1 tbsp oil
- 150g broccolifinely chopped
- 1 red pepperfinely chopped
- 2 spring onionssliced
- 6 large eggs
- 1 tbsp milk
- large pinch of smoked paprika
- 50g cheddaror gruyère, grated
- small handful of chiveschopped (optional)
Nutrition: Per serving
- kcal229
- fat16g
- saturates5g
- carbs2g
- sugars2glow
- fibre2g
- protein17ghigh
- salt0.6g
Method
step 1
Heat the oven to 200C/180C fan/gas 4. Brush half the oil in an 8-hole muffin tin. Heat the remaining oil in a frying pan and add the broccoli, pepper and spring onions. Fry for 5 mins. Set aside to cool.
step 2
Whisk the eggs with the milk, smoked paprika and half the cheese in a bowl. Add the cooked veg. Pour the egg mixture into the muffin holes and top each with the remaining cheese and a few chives, if you like. Bake for 15-17 mins or until golden brown and cooked through.
