A Secret Recipe:
Baked Mini Cheese & Onion Omelettes
I am a huge fan of simple recipes when time is tight – if there’s a cheat’s version of a recipe that helps me whilst I am working, than that’s the recipe for me! When I DO have time however, I love being in the kitchen, baking and preparing meals, I find it very cathartic and relaxing, and I love working with fresh seasonal produce. So, when I saw these Baked Mini Cheese & Onion Omelettes on my assigned blog with the Secret Recipe Club, I knew I’d be making them for a busy mid-week luncheon dish. My secret assigned blog for September was The Colbert Clan, a family cooking and lifestyle site, where Kate, the author, shares her family friendly recipes, as well as handy product reviews and tales from her family table.
As well as Kate’s recipe for MINI OMELETTES, I was also very tempted with several of her other recipes, such as: HAM AND CHEESE BRAIDED BREAD, BBQ Pulled Chicken Sandwiches, Creamy Coleslaw, Fritos Salad and MINI SNICKERS CHEESECAKES. Kate’s blog is filled with easy family recipes and photos of her delightful “kiddie clan”, you will fee as if you have known her all your life by the time you leave! Her recipe for Mini Omelettes is a revelation, and for me, they fitted right in to my 5:2 and low calorie diet, as well as being easy to make too. I made six of them, for a light lunch for the two of us, and only used 5 eggs; as well as the eggs, all I added was some half fat mature Cheddar cheese and some red onion.
These baked omelettes are cooked in paper cases in a muffin tin, and can be frozen once baked. You can of course use any filling to suit, such as fried bacon, chopped tomatoes, cooked sausage, green and red peppers and even fried mushrooms. Although we ate ours with a big bowl of home-grown salad for lunch, Kate suggests you have them for breakfast (great idea) and they can also be added to a toasted muffin (English muffin) to make a breakfast sandwich, which is another great idea. I have copied Kate’s recipe below, with my amendments and in metric measurements, but you can see the original recipe here: Mini Omelet Cups. I have made something similar before, Cheesy bacon and egg breakfast cups, which are also gluten-free baked egg muffins.
For more information about The Secret Recipe Club and how to join, why not pop over to read all about it here: About the Secret Recipe Club and to join, here: Join the Secret Recipe Club . It’s such a fun experience and it’s a great way to get new followers, plus there are always new blogs to discover too. Karen
Baked Mini Cheese & Onion Omelettes Recipe:
8 large free-range eggs
120 mls milk, I used skimmed milk
100g half fat Cheddar cheese, grated
1/2 red onion, peeled and finely diced
salt and pepper, to taste
fresh chopped parsley, to garnish
1. Pre-heat oven to 180C/350F/Gas mark 4. Line a 12 hole muffin tin with paper cases to fit.
2. Whisk the eggs and milk together and then add the grated cheese and diced onion. Season to taste.
3. Spoon or pour the mixture into the paper cases and bake for 20 to 25 minutes until puffed up and golden brown.
4. Serve warm with salad for lunch, or with bacon for breakfast.