Effortless Breakfasts: Mini Mushroom and Tarragon Omelettes

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This recipe aims to solve one of those age-old problems – wanting breakfast but being too lazy to go and get it.

Well, the beauty of this idea is that it is made for you when you wake up – all you have to do is blindly claw your way towards the fridge.

I would argue that these mini omelettes are actually easier than the traditional omelette. Simply mix, pour and bake. No chewy pasty ones, no burned-bottom ones, just delicious fluffiness. And, of course, you can use any filling you want – see below for some ideas.

IMG_0370Mini Mushroom and Tarragon Omelettes (makes 4)

1 chestnut mushroom

1 clove garlic

Handful of parsley

1 tsp chopped tarragon

2 free range eggs

Splash of milk

Salt and pepper

1. Finely chop the mushroom, garlic and herbs. Fry gently for about 5 minutes until cooked down.

2. Preheat the oven to 170c. Break the eggs into a bowl. Do not beat them. Using a spoon, break the yolks and stir until they are mixed with the whites, but not incorporated (like this). Add the milk and season.

3. Lightly grease a muffin or small cake tin. Pour the mixture evenly into 4 holes. Spoon the mushroom mixture into each. Bake in the oven for 20-25 minutes until fluffy and golden.

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This entry was published on August 12, 2013 at 3:50 pm. It’s filed under Breakfast, Food and tagged , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Effortless Breakfasts: Mini Mushroom and Tarragon Omelettes

  1. Pingback: Easy as Tapas: Skinny Tapas Trio | The Fresh Fresher

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