Mini omelettes

Preparing a nutritious breakfast as you fly out the door can seem an impossible task some days. This is where make-ahead meals, like these delicious mini omelettes (or frittatas – whichever you prefer 😊), can definitely shine. They can be made in a big batch on a weekend, or a day you have more time and used as a grab-and-go meal from the fridge. They can also be frozen and reheated if you’re planning ahead!

Mini Omelettes / Frittatas

  

Ingredients

  • 1 large orange carrot
  • 1 large yellow carrot
  • ½ large zucchini
  • 1 cup spinach
  • 12 eggs

Batch One Spices

  • ½ tsp. paprika
  • ½ tsp. cumin
  • 2 tsp. nutritional yeast
  • Salt & pepper to taste

Batch Two Spices

  • ¾ tsp. cumin
  • ½ tsp. turmeric
  • ¼ tsp. cinnamon
  • Salt & pepper to taste

Directions

  1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
  2. Line a 12 hole muffin tin with baking cups (If You Care is a great brand)
  3. Put the carrots and the zucchini through a spiraliser (grated would also be fine) then place a big handful in each cup. You can either keep each vegetable separate or mix them all together with the spinach. If you do keep them separate don’t forget to put the spinach in a few cups!
  4. Crack 6 eggs into two separate jugs then add the smoked paprika, cumin and nutritional yeast into one and the cumin, turmeric and cinnamon into the other. Season both with pepper and salt then whisk to combine the seasoning into each lot of eggs
  5. Pour the first jug of egg/spice mix over the first 6 muffin cups, then do the same with the other jug on the last 6
  6. Place in the pre-heated oven and cook for 15 to 20 minutes
  7. Remove from the oven and serve with a green salad. You can sprinkle these omelettes with anything you like too – goat’s cheese, dulse flakes and tahini are lovely examples.  You can also allow them to cool slightly then refrigerate or freeze for later ❤️

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