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Mini Omelette Muffins

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I love these little gems; easy to cook and you can add pretty much anything you have in the fridge.  The meat, veggies and pesto that I used can be easily substituted – smoked salmon and horseradish; spinach and mackerel; bacon (cooked) and sweetcorn…the options are endless!

They are great for breakfast or lunch and equally good eaten hot or cold so make a perfect addition to a packed lunch or picnic.

Makes 6

  • 4 eggs
  • 12 cherry tomatoes (quartered)
  • 1 spring onion (finely chopped)
  • ½ courgette (spiralised or finely chopped)
  • Seasoning
  1. Preheat the oven to 180°C
  2. In a jug, whisk the eggs,
  3. Add all of other the other ingredients and mix well
  4. Season the mixture
  5. Pour the egg into a muffin tray

Bake in the oven for 15 minutes or until firm and golden

About the author

Fostering a love, appreciation and understanding of good food, starts at home. I prepare the majority of meals from scratch and always tell my children what is in a dish (there are no hidden vegetables here!) I love experimenting in the kitchen, so our meals are varied and interesting and the children are often presented with something they have never seen before. But they see that as exciting and eagerly dig in – and, most of the time, they really do enjoy it! I would love to be able to inspire others and share my love and knowledge of food, so I’ve started documenting my food journey on Facebook (@deliciousandreal), Twitter (@deliciousreal16) and Instagram (@deliciousandreal.) It’s all real food cooked by me and shared with my family and friends. Take a look and try something new, you never know, you might like it! www.facebook.com/deliciousandreal/

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