Oven Baked Mini Omelettes are quick to make and sensationally delicious. Eat them immediately, or freeze them for later! Plus you can use whatever vegetables and meats you have on hand, so come up with your own combination of flavours - give it a go!
Total Time
30min
5.0
2 Ratings
Author: One Pot Chef Show
Servings:
2
Ingredients
•
to taste
Yellow Onions
•
to taste
Ham
•
as needed
Oil
•
4
Tbsp
Milk
•
8
Eggland's Best Classic Eggs
•
1/2
tsp
Oil
•
1/2
tsp
Baking Powder
•
to taste
Salt
•
to taste
Ground Black Pepper
•
to taste
Cheese
, grated
Cooking Instructions
1.
Got one Yellow Onions (to taste) which is just diced up and a handful of shredded Ham (to taste). Cook them over a medium heat in lightly greased fry pan until the onions are lightly brown and ham is heated through.
2.
Lightly grease a muffin pan with some Oil (as needed) and divide the ham and onion mixture between each of the holes.
3.
Add Eggland's Best Classic Eggs (8), Milk (4 Tbsp), Oil (1/2 tsp) and Baking Powder (1/2 tsp) in a mixing jug. Season with some Salt (to taste) and Ground Black Pepper (to taste). Then whisk everything together.
4.
Top the onion and ham mixture with a little bit Cheese (to taste), then divide the egg mixture between each of the holes.
5.
Preheat the oven to 375 degrees F (190 degrees C).
6.
Cook them for 20-25 minutes or just until they've golden and puffed up.
7.
Leave them in the pan for 5 minutes. Serve and enjoy!
Nutrition Per Serving
CALORIES
308
FAT
20.4 g
PROTEIN
25.9 g
CARBS
3.1 g
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