Читать книгу Skinnytaste Cookbook - Gina Homolka - Страница 32

Makes 12 Muffin-size Omelettes • Serves 6

These make-ahead muffin-size omelettes are the perfect solution for breakfasts on the run. Bake them up and you’ll have breakfast ready for the next few days. Just keep them refrigerated and portioned in ziplock plastic bags. Simply reheat right before heading to work or the gym, or getting your kids off to school. To make these light, I swap half the egg yolks with egg whites. That way, you still get the nutrients of the egg yolk, but with half the fat.

Olive oil cooking spray or oil mister

6 large eggs

6 large egg whites

¼ teaspoon sea salt

Freshly ground black pepper

75g sliced ham (about 4 slices), finely chopped

50g lighter Swiss cheese, chopped

½ cup (90g) finely chopped red or orange pepper

¼ cup (30g) chopped spring onions

Preheat the oven to 180°C/160°C fan/Gas 4. Lightly spray a standard 12-cup nonstick or silicone muffin tin with oil.

In a medium bowl, beat the whole eggs and egg whites with a fork. Season them with the salt and a pinch of black pepper. Mix in the ham, Swiss cheese, pepper and spring onions. Pour the egg mixture into each muffin cup and carefully place the tin in the oven.

Bake until the eggs set, 20 to 24 minutes.

skinnyscoop

You can freeze leftovers or make a double batch. To freeze, wrap cooled egg muffins in clingfilm. To reheat, unwrap frozen egg muffins and microwave for about 1 minute or place on a baking sheet and bake at 180°C/160°C fan/Gas 4 until heated through, about 25 minutes.