Ingredients
Base Ingredients
- 6 large eggs
- 3 tablespoons milk or cream
- Salt and black pepper, to taste
- 1 tablespoon olive oil or butter (for greasing)
Optional Fillings (Choose Your Favorites)
- 50 g bell peppers, finely diced
- 50 g cherry tomatoes, halved or diced
- 50 g spinach or kale, chopped
- 50 g mushrooms, diced
- 50 g cooked ham, bacon, or sausage, diced
- 50 g cheddar, mozzarella, or feta cheese, grated or crumbled
- Fresh herbs such as parsley, chives, or coriander
Equipment Needed
- Muffin tin or silicone muffin cups
- Mixing bowl
- Whisk or fork
- Knife and chopping board
- Spoon
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat the oven to 180°C (160°C fan). Grease the muffin tin lightly with olive oil or butter, or use silicone muffin cups for easy removal.
Step 2: Prepare the Fillings
Chop all vegetables, meats, and herbs into small pieces so they fit nicely into the muffin cups.
Grate or crumble cheese if using.
Step 3: Whisk the Eggs
In a mixing bowl, crack the eggs and add milk or cream. Season with salt and black pepper.
Whisk until well combined and slightly frothy.
Step 4: Assemble the Omelette Bites
Divide the prepared fillings evenly among the muffin cups.
Pour the egg mixture over the fillings until each cup is about 3/4 full.
Top each with a little cheese if desired.
Step 5: Bake
Place the muffin tin in the preheated oven and bake for 15–20 minutes, or until the omelette bites are set and lightly golden on top.
To check doneness, insert a toothpick in the center—if it comes out clean, they are ready.
Step 6: Serve
Allow the omelette bites to cool for 2–3 minutes before removing them from the tin.
Serve warm, or let them cool completely for storage.
Storage and Meal Prep
- Store cooled omelette bites in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave for 30–60 seconds before serving.
- They can also be frozen for up to 1 month; thaw in the fridge and reheat.
