Tags

  • Mini omelettes

    Ingredients

    • 6 large eggs
    • ¼ capsicum
    • 1 carrot
    • 4 button mushrooms

    Method

    1. Pre-heat oven to 180C.
    2. Grease mini muffin tray.
    3. Dice capsicum, mushroom and grate carrot.
    4. Whisk 6 whole eggs.
    5. Divide the vegetables into the muffin tray.
    6. Divide the egg mixture into the muffin tray.
    7. Cook for 15 minutes or until set and golden on top.

    Recipe Notes

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    Nutrition per serving

    164g
    kJ
    2g
    Fat
    0.6g
    Sat. Fat
    1g
    Carbs
    1g
    Sugars
    0.6g
    Fibre
    4g
    Protein
    44mg
    Sodium
    338
    per 100 g
    5g
    per 100 g
    1g
    per 100 g
    2g
    per 100 g
    2g
    per 100 g
    1g
    per 100 g
    7g
    per 100 g
    91mg
    per 100 g

    Acknowledgements

    Content developed by Children’s Health Queensland © The State of Queensland (Children’s Health Queensland) 2019.