What I love about omelettes the most is your ability to fill them with a variety of ingredients and healthy ones at that.  You can also subtract whatever vegetable you dislike or omit the bacon if your vegetarian and you will still end up with a nice and fluffy pillow of eggy goodness.

When I was pregnant with Kelsey Lee and going through that ‘super tired’ phase, I remember making a BIG FAT omelette and then cutting it up into hearty pieces to freeze.  Then when I was too tired or time poor to cook, I would defrost a slice and fill that hunger pang.

Also for those of you who are cautious about cholesterol and fats found in egg yolks, you can always minimise your concern by removing the yolk from some of the eggs you crack, but not all of them!  Remember egg white has nearly none of the vitamins, minerals and healthy fats found in a whole egg.  So here is my recipe but feel free to tweak and change it to make it your own – and ENJOY!

What you will need:

½ head broccoli (cut of base, just use the head)

¼ of a Cauliflower (cut of base, just use the head)

¾  – 1 cup of tasty cheese

4 rashers of bacon (cut into small squares)

1 bunch of English spinach

6 sliced mushrooms

7 eggs cracked and whisked in a bowl

1 Roma tomato

Salt and pepper

1 and ½ muffin trays

 

 

METHOD:

  1. Cut up the broccoli (remove the stalk) and cut up the head into smaller pieces.
  2. Cut up the cauliflower (remove the stalk, and cut up the head into smaller pieces.
  3. Grate up to a cup tasty cheese.
  4. Cut up 2 Roma tomatos.
  5. Slice the mushrooms.
  6. Remove the stem of the spinach – place the leaves in a steamer over the stove – once they wilt remove them and place them into a spinner to remove the excess water.

 

COOKING:

  1. Lightly cook the cauliflower, in a fry pan.
  2. Lightly cook the broccoli, in a fry pan.
  3. Chop up the spinach (great way to hide the greens in this recipe).
  4. Lightly fry the mushrooms until they reduce in size and set aside.
  5. Fry the bacon and set aside.
  6. Once you have all your eggs cracked and whisked into a bowl, add a dash of salt and pepper and throw all the above ingredients into the mix. Give the dish a good stirring and mix well.
  7. Place margarine or spray oil inside the individual muffin cases.

Ivana Jurcic Photography – www.ivanajurcic.com

Note: the egg will rise in the muffin casing, so ensure you only fill the muffins ¾ of the way

  1. Pour the mixture into the muffin casings.
  2. Place them in the oven 180 degrees, for 20-25 mins. Once you remove them from the oven, let them cool down for a few mins.

Video editing by  Euro Video