Page 12 - Veggiefood Presentation
P. 12
Cheese & onion
omelette muffin
Ingredients Method
50g cheddar cheese, finely grated Preheat the oven to 190C.
2 spring onions Divide the cheese between 12 muffin cups.
4 eggs Trim and slice the onions and add to the cups
with the cheese.
50ml milk
Pinch of ground black pepper Break the eggs into a jug and add the milk and
pepper. Use a whisk or hand-blender to
combine thoroughly. Continue to whizz for a
minute or two until frothy.
Divide the egg mixture between the muffin
cups - they should be just over 3/4 full.
Bake at 190C for 10-15 minutes until risen,
golden, and set in the middle. Remove from the
oven and run a knife around the edge of each
omelette muffin to loosen. Slip out onto a plate
and serve warm.
