Tasty and Healthy Omelette Muffins
These gluten-free and dairy-free omelette muffins make for a versatile and convenient meal or snack option. Feel free to customise them with your favourite vegetables, herbs, or dairy-free cheese alternatives to suit your taste preferences. Whether enjoyed for breakfast, brunch, or as a portable snack, these muffins are packed with protein and flavour, making them a wholesome and satisfying choice for anyone following a gluten-free and dairy-free lifestyle.
This recipe typically makes around 6 omelette muffins, but it can vary slightly depending on the size of the muffin tin and the amount of batter you pour into each cup. You can easily adjust the quantities to make more or fewer muffins by doubling or halving the ingredients accordingly.
Ingredients:
- 6 large eggs
- 1/4 cup unsweetened almond milk
- 1/2 teaspoon GF baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced vegetables (such as red capsicum, mushrooms, zucchini spinach, onions)
- 1/4 cup chopped fresh herbs (such as parsley, chives, or basil)
- 1/4 cup cheese (pick the cheese that works for you).
- Oil for greasing
Instructions:
1. Preheat your oven to 175°C and lightly grease a muffin tin with cooking spray or oil.
2. In a mixing bowl, whisk together the eggs, almond milk, baking powder, salt, and black pepper until well combined.
3. Stir in the diced vegetables, chopped herbs, and cheese alternative (if using) into the egg mixture.
4. Pour the mixture evenly into the prepared muffin tin, filling each cup about 2/3 full.
5. Bake in the preheated oven for 18-20 minutes, or until the omelette muffins are set and slightly golden on top.
6. Remove from the oven and allow them to cool for a few minutes in the muffin tin before transferring them to a wire rack to cool completely.
7. Once cooled, the omelette muffins are ready to be enjoyed. They can be served warm or chilled.