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.
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