Ingredients:
6 large eggs
1 small onion, finely chopped
1 green chili, finely chopped (optional for a milder flavor)
1 small carrot, finely chopped
1/2 cup sweetcorn
Optional: chopped bell peppers, broccoli florets, cherry tomatoes
2 tablespoons coriander leaves, chopped (substitute with parsley or chives if preferred)
1/2 cup mozzarella cheese, shredded (can use cheddar or another type of shredded cheese)
Salt to taste
Black pepper to taste
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PREPARATION:
Preheat the oven to 350°F (175°C) and grease a muffin tin with non-stick spray or line it with paper muffin cups. This ensures that the omelet muffins don’t stick to the tin after baking.
In a large mixing bowl, crack the six eggs and beat them until well combined. The eggs serve as the base of the omelet muffins, so ensure they’re thoroughly mixed to create a smooth texture.
Add in the chopped onion, green chili (if using), chopped carrot, sweetcorn, and any additional vegetables like bell peppers, cherry tomatoes, or broccoli.
Stir everything together to evenly distribute the veggies throughout the egg mixture. The combination of these veggies adds color and nutrition to the muffins.
Next, season the mixture with salt and black pepper to taste. Feel free to add more spices or herbs if you like; a pinch of paprika or oregano can give it an extra kick. Stir the seasoning into the mixture to ensure even flavor distribution.
Once the vegetable and egg mixture is well-combined, fold in the shredded mozzarella cheese.
The cheese not only adds a delicious flavor but also helps to bind everything together and creates a nice creamy texture when baked.
Spoon the mixture into the muffin tin, filling each cup about 3/4 full. This allows space for the muffins to puff up slightly while baking.
If you prefer, you can top each muffin with a little extra cheese for an even cheesier finish.
spoon it into the muffin tin, filling each cup about three-quarters of the way. Be sure to evenly distribute the mixture so each muffin bakes evenly.
Place the tin in the oven and let the muffins bake for about 15-20 minutes. They should puff up slightly and turn golden on top.
After baking, remove the muffin tin from the oven and let the omelet muffins cool for a few minutes. Once cooled slightly, remove them from the tin. They’re now ready to be enjoyed!
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