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  • 1
  • Difficulty:Easy
  • 20 MINUTES
  • vegetarian

These muffins make an ideal breakfast or mid-morning snack. You can substitute or add other ingredients to your liking, such as spring onion, sweet corn, a little grated cheese or ham for a non-vegetarian version.

Ideal for:

What you will need:

  • 2 eggs
  • 1 tablespoon of water or soya milk
  • 5–6 small mushrooms
  • 1 small tomato, finely chopped
  • 1/4 of a red pepper
  • Olive spread or light olive oil
  • Salt and pepper

Method:

1. Preheat the oven 

  • 180 degrees celsius for a conventional oven or 160oC for a fan oven
  • Lightly wipe a non-stick muffin tin with the olive spread or light olive oil

2. Prepare the omelette mix

  • Beat the eggs and add the water or soya milk
  • Chop and lightly sauté the mushrooms and red pepper for 2–3 min then add to the beaten eggs
  • Then add the chopped tomato to the mix and season with salt and pepper

3. Cook and serve

  • Pour the mix evenly into the muffin tin wells leaving around 1 cm free at the top
  • Bake for 10–15 min or until firm to the touch and slightly golden.
  • Cool slightly before serving
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