For an extra burst of flavour, sauté the grated potato and vegetables in a pan with a splash of olive oil before adding them to the egg mixture. This will enhance the texture and taste of these omelette muffins
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 6 |
| Cuisine | Spanish |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Grease a muffin tin with cooking spray.
Wash, peel and grate the potato. Grate the courgettes. Core and finely dice the red capsicum. Finely chop the baby spinach.
In a medium-sized mixing bowl, whisk together the eggs, milk, salt and black pepper until well combined. Stir in the grated Cheddar and vegetables.
Pour the egg mixture into the greased muffin tin, filling each muffin cup approx. ¾ full. Bake for approx. 15-20 minutes, or until the omelette muffins are set and lightly golden on top.
Remove the tin from the oven and allow the muffins to cool for a few minutes, before carefully removing them from the tin.
Serve while warm.
