Makes 12 small portions (serves 4)
6 broccoli floretts
6 large eggs
½ cup full cream milk
Salt & pepper
6 small mushrooms, cut into quarters
36 mini tomatoes
Fresh basil leaves
Pre-heat the oven to 180°C.
Cut the broccoli into bite-sized florettes (about a ¼ of a normal florette size.)
Boil or steam the broccoli, drain and rinse under cold water. Set aside.
Beat the eggs and milk together and season well with salt and pepper.
Oil or spray a large muffin tray.
Place two pieces of broccoli and two pieces of mushroom in each muffin hole.
Liberally crumble feta over the broccoli and mushrooms and top with mini tomatoes.
Carefully pour the egg mix into the muffin holes until it almost reaches the top.
Bake for 7 – 10 minutes until the egg has set.
Place each omelette muffin on top of a tablespoonful of basil pesto and garnish with fresh basil.
Serve warm with a chilli sauce.
– Add whatever ingredients you like; bacon, sausage, baby marrow etc. It’s a great dish to use up leftovers.
– Use only egg whites and fat free milk for a skinnier version.
– Use mature cheddar and sundried tomato pesto as an alternative flavour combination.