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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.
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.