Easy to make and adaptable, this mini omelet is a tasty and healthy option for breakfast or a quick dinner.
servings: 1 / preparation time: 30 minutes
1/2 garlic clove, smashed
1/2 cup diced broccoli
1 mushroom, diced
2 ham slices
1 tbs grated Parmesan cheese
salt and pepper to taste
parsley and green onion to taste
1 – Place eggs in a bowl and beat lightly with a fork.
2 – Add the spices: salt, pepper, garlic, parsley and green onions.
3 – Add broccoli and mushrooms. Stir.
4 – Grease a ramekin (or cupcake pan) with oil and add ham slices.
5 – Gently pour the egg mixture and then sprinkle the grated cheese.
6 – Bake in preheated oven (180°C) for 15-20 minutes until cheese is golden and eggs cooked to taste.
7 – Serve with green salad and/or white rice.
Tips and Options:
- If you are using the cupcake pan, this recipe yields 2 mini omelets.
- To make the recipe healthier, use 1 whole egg and 1 white. Instead ham, try turkey breast. Finally, replace the Parmesan for ricotta cheese.
- This recipe is very easy to adapt and change. Use your imagination and create new versions with cauliflower, kale, spinach, zucchini, bell peppers, peas, leeks or carrots.