I love these omelette muffins! They’re quick easy and oh so tasty! Best bit is that they’re great hot or cold and on the run! They’re packed with protein and healthy veggies and I also love them as a snack after a gym work out. They just satisfy that void!
¼ cup of Milk
2 Handfuls of Baby Spinach, chopped finely
1 Tomato, diced
4 Rashes of Short Cut Bacon
½ Red Onion, finely diced
½ Red Capsicum, finely diced
¼ Block of Smooth Fetta (optional)
1 tbsp of Basil
Salt and Pepper, to your taste
Preheat oven to 160 degrees (fan forced) and grease a 12 cup muffin tray.
Wash, chop and dice all ingredients, except eggs.
Whisk eggs, milk salt and pepper until combine. Once combine add in all ingredients and mix well.
Using a soup ladle, scoop mixture into a muffin tin. Fill them until their about ¾ full and if you’re using fetta, crumble it on the top.
Bake for approximately 20 minutes or until golden on top.
NB: Cooking time will depend on your oven.