Great
as a brunch or lunch, this is one of the easiest ways to feed a crowd.
Omelette Muffins
Makes
12 small portions (serves 4)
Ingredients
6
broccoli floretts
6
large eggs
½
cup full cream milk
Salt
& pepper
6
small mushrooms, cut into quarters
Feta
36
mini tomatoes
Basil
pesto
Fresh
basil leaves
Method
Pre-heat
the oven to 180°C.
Cut
the broccoli into bite-sized florettes (about a ¼ of a normal florette size.)
Boil
or steam the broccoli, drain and rinse under cold water. Set aside.
Beat
the eggs and milk together and season well with salt and pepper.
Oil
or spray a large muffin tray.
Place
two pieces of broccoli and two pieces of mushroom in each muffin hole.
Liberally
crumble feta over the broccoli and mushrooms and top with mini tomatoes.
Carefully
pour the egg mix into the muffin holes until it almost reaches the top.
Bake
for 7 – 10 minutes until the egg has set.
Place
each omelet muffin on top of a tablespoonful of basil pesto and garnish with
fresh basil.
Serve
warm with a chilli sauce.
Tips:
-
Add whatever ingredients you like;
bacon, sausage, baby marrow etc. It’s a great dish to use up leftovers.
-
Use only egg whites and fat free
milk for a skinnier version.
-
Use mature cheddar and sundried
tomato pesto as an alternative flavour combination.
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