What we're making
Mini omlettes

Mini omelettes - these make a great breakfast or lunch and can be made ahead and stored in the fridge. We used silicon moulds but paper fairy cases will work just as well. Recipe makes 12 mini omelettes.

What you'll need


6 eggs

2tbsp milk

1 red pepper, diced

1 white onion, dice

1 garlic clove, crushed & chopped

1 courgette, diced

50g cheddar cheese, grated

1 tbsp olive oil



Sharp knife

Chopping board

Frying pan

Measuring jug

Silicon moulds / fairy cake tin and cases

How to do it

1. Beat eggs with the milk in a measuring jug and set aside.

2. Add olive oil to frying pan and gently fry onion, garlic, red pepper and courgette for 5/6 mins until softened. Spoon into bottom of cake moulds/ cases and pour egg mixture on top equally between 12 moulds/cases.

3. Add a little grated cheese to top of each omelette and bake in oven for 12-15 mins until risen and golden.

4. Serve with salad or baked beans. 

Allergens. Please note!
Cooking Good presents suggested recipes with suggested ingredients in good faith. If you have sensitivities to, or are allergic to, certain foods, please be sure to substitute these ingredients for something more suitable to you.
Cooking Good can take no responsibility for any adverse reactions to eating meals created by following our recipes.
You may be interested to read the Food Standards Agency's labelling requirements here and their guide on "Free from" claims here.

If you log in or register, you can post comments.