When at work I often find myself really hungry come mid-morning. I try to be healthy and not tuck into the biscuits (until later!) so finding something to fill the hole until lunch time can prove to be tricky, especially when you don't want to have something really sugary.
A while ago, Gemma posted a picture on Instagram of her mini omelettes as an easy snack idea, so I thought I would give it a go. Now, I don't want to be patronising and tell you how to cook eggs but here's what I added to mine:
Ingredients (makes around 8):
4 Eggs
Dash of milk
Vegetables - I added chopped fresh tomatoes and peppers. Of course you can add what you like
Seasoning - This is to your own taste, I added pepper, garlic granules and smoked paprika
Chedder Cheese - optional
Small amount of oil
You will also need:
Muffin Baking Tin
Jug
Whisk or fork
What to do:
1. Preheat your oven to around 180C/Gas Mark 4
2. Take your oil and dab it on some kitchen towel and wipe each section of the muffin baking tin
3. Crack 4 eggs into your jug and and a dash of milk and beat eggs with your whisk or fork
4. Add your vegetables and mix in
5. Add your seasoning and again mix
6. Now carefully pour the egg mixture into each of the muffin sections about two thirds of the way - they do expand/rise slightly
7. Pop them in the oven for around 15 minutes
8. After 15 minutes, take them out of the oven and if you are adding cheese, place a small about (or more if you like!) on top of each mini omelette. Put back in the oven on the grill setting for about 5-10 minutes depending how you like your cheese melted.
9. Let them cool down and they can either be eaten warm or cold. I stored mine in a Tupperware box and kept them in the fridge.
Have you tried this recipe? What are your favourite brunch snacks?
Betty xXx
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