These yummy omelette muffins are perfect for a breakfast on the go or as part of a picnic menu. You can enjoy them hot or cold, best served with some green leaves (spicy rocket leaves or simple lettuce work perfectly).

We enjoyed them a few day ago, before they appeared on the blog, at home as a lovely mid-week breakfast treat earlier this week. It’s not often when we can both have a proper breakfast at home (He usually has his straight after getting up whilst I have mine as soon as I get to work), so having them together with my husband, after our morning run, with a cup of coffee/green tea and some freshly squeezed juice a made these muffins even more special and delicious. Nothing like starting the day in a good company – good mood guaranteed for the whole day. And as I made a full batch, I kept them in a lunch box and enjoyed once again at work a couple of days later, remembering those lovely moments of our joint breakfast earlier in the week. Life is all about those precious moments, isn’t it?

Ingredients

Serves 4 (Makes 8 muffins)

1 tbsp olive oil
125g chestnut mushrooms, sliced
1 garlic clove, crushed
Pinch of nutmeg
150g fresh baby spinach
6 eggs
50ml semi-skimmed milk
25g Parmesan cheese, finely grated
Salt and freshly ground pepper

Preparation

Preheat the oven to 200C/gas mark 6. Line a muffin tin with paper cases.


Heat the olive oil on a frying pan, add the mushrooms, season to taste with salt and pepper and fry for 3-4 minutes, until they start to turn golden.


Add the garlic and fry for another minute. Add the spinach and leave to wilt for 1 minute. Season to taste with the nutmeg.
Remove from the heat and set aside to cool. Drain off any excess liquid.

In a large bowl whisk together the eggs and milk. Season to taste with salt and pepper and add half of the grated Parmesan cheese. Stir in fried mushrooms and spinach.

Divide the egg and veg mixture between 8 muffin cases and sprinkle with the rest of the Parmesan.



Bake for 15 minutes, until puffed up and golden.


Serve while still hot.

If making in advance, allow the baked muffins to cool and then keep them in an airtight container in the fridge for up to 3 days. Before serving, re-heat in the oven at 180C/gas mark 4 for about 5 minutes until warmed through, or you can enjoy them cold if you like.

Bon appétit!
Lena x

Breakfast omelette muffins
Breakfast omelette muffins




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