These mini omelettes are great for an afternoon snack which provide a boost of veggies, whilst being easy to prepare!
Serving Suggestion:
The vegetables featured in this recipe can be swapped for alternate options such as grated zucchini, chopped baby spinach, or frozen mixed vegetables.
This recipe can also be cooked on a stove top: combine the vegetables and egg into a bowl. Add spoonfuls to a lightly oiled fry pan on medium heat.
Allergen Considerations:
The original recipe contains: Eggs.
When preparing this recipe, it is important to:
Storage: Suitable to store in the fridge in an airtight container for 2-3 days, or freezer for 2-3 months.
Kids in the kitchen tips: Depending on your child’s age and skill, they can help with washing the vegetables, measuring the ingredients, whisking the eggs, or adding the vegetables and eggs to the muffin trays.
When preparing this recipe:
| Serving size: 131g | Per serving | Per 100g |
|---|---|---|
| Energy (kJ) | 391 | 299 |
| Fat (g) | 5.35 | 4.09 |
| Saturated fat (g) | 1.33 | 1.02 |
| Carbohydrates (g) | 2.48 | 1.89 |
| Sugars (g) | 2.39 | 1.83 |
| Fibre (g) | 1.63 | 1.24 |
| Protein (g) | 7.74 | 5.92 |
| Sodium (mg) | 90.64 | 69.23 |
Healthy Eating
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