Omelette Muffins

I’m always on the lookout for quick, healthy and of course tasty recipes especially for those picky eaters in the family. Welcome to the world of these make ahead omelette muffins. You can stuff all the veggies you want and I wager no one will protest such is the goodness of this recipe. It can be made in a whisk which I am sure is a huge comfort to all you busy people out there.

I came across these some time ago on one of my random food browsing sagas and since then saw so many versions that  I’m not even sure where I adapted the recipe from anymore, because I’ve added way too many tweaks and changes.

I had some mayo chicken sitting in the fridge. We were bored of having the chicken sandwich and that is when I decided to put it to good use in these omelette muffins. For those of you who don’t have it, you can take cooked chicken and shred it to small pieces. Add the mayo dressing and some pepper and there your chicken stuffing is ready.

The best part of these omelette muffins is that they are quite versatile. You can try different combinations for preparing the base. Some options include mushrooms, bell peppers, spinach, broccoli, cottage cheese etc. I used chicken and capsicum for this recipe.

To spice up the muffins add some oregano, chilli flakes or some dry herbs of your choice. That’s it!! You are ready with all the raw material. Simply grease your muffin pans using cooking spray or oil. Spread chicken mixture at bottom followed by egg mixture and finally the cheeeese.. Yummy isn’t it!! Bake it for about 15 minutes or more depending on your oven temperature. If you have left overs don’t worry freeze them and use it over the week as a breakfast or snack.

Ready for baking

RECIPE: Omelette Muffins

Print the recipe 

INGREDIENTS:

Chicken (boiled and shredded) – 1/2 cup

Capsicum (finely chopped) – 1/4^th cup

Eggs - 4

Cheese slice (preferably reduced fat) – 1

Grated cheese (like mozzarella or cheddar) – 1/2 cup

Salt – as desired

Mayonnaise – 2 tsp.

Pepper – 1/2 tsp.

Chilli flakes – 1/2 tsp.

Oregano – 1/2 tsp.

Oil or Cooking Spray – to grease the moulds

METHOD:

1. Preheat oven to 200⁰c. Steam the capsicum pieces.

2. Add capsicum, mayonnaise, oregano, chilli flakes and salt to the cooked and shredded chicken. Mix well

3. Tear the cheese slice into small pieces. Grate the mozzarella and keep ready.

4. Beat the eggs in a bowl. Add salt, pepper and bit size cheese slices.

5. Spray muffin pan or cupcake tins with cooking spray and spoon chicken mixture evenly into 6 tins.

6. Pour the egg mixture until 3/4rth full. Then, top with grated cheese.

7. Bake in the oven at 190⁰c for about 12- 15 minutes. The muffins are ready when a tooth pick inserted in the centre comes clean.

8. Serve hot.

Makes 6.

Per Serving:

Calories: 107

Carbohydrates: 1 gm.

Fats: 7 gm.

Protein: 11 gm.

Note:  

For a low fat version you can use 2 whole eggs with 3 egg whites instead.