Muffin-tin Breakfast Omelettes
Serves: 6
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Directions
- Preheat the oven to 200°C.
- Heat the oil in a medium non-stick frying pan over high heat. Add the onion and red pepper and fry for 6-8 minutes, until softened and golden.
- Add the mixed herbs, salt, and pepper to the onion mixture and stir. Remove from the heat and mix in the chopped potato.
- Add the beaten eggs to a medium-sized bowl, followed by the onion and potato mixture and Feta cheese. Mix well.
- Grease a standard-sized large 6 holed or standard-sized 12 holed muffin pan (this will determine how many muffins you can make) well with oil (silicone muffin pans work well here) and place it on a baking tray. Divide the egg mixture between the holes and place into the oven to bake for 12-15 minutes or until golden and cooked through.
- Remove from the oven and allow to cool for a few minutes before turning out.
- Serve with fresh fruit and orange juice.
- Top Potato Tip: Use leftover potatoes to make this quick and scrumptious breakfast!
Ingredients
- 30 ml Sunflower or vegetable oil + extra for greasing
- 1 small onion, peeled and chopped
- 1 red pepper, de-seeded and chopped
- 2 large potatoes, boiled, peeled & chopped
- 5 ml dried mixed herbs
- 2.50 ml salt
- 2.50 ml ground white pepper
- 8 large eggs, beaten
- 1 round disc of Feta cheese, crumbled
- Fresh fruit, to serve
- Orange Juice, to serve