Mini omelette cakes

Mini omelette cakes


5 people made this

About this recipe: Cute cupcake size savoury omelette cakes with sweet piquant peppers, thyme and parsley. Perfect for a brunch on the go, picnic or snack. Best served at room temperature. These are made in a cupcake maker however these can also be made in a cupcake tin in a moderate oven. Makes 6 omelette cakes.

Samantha's Supper Kent, England, UK

Serves: 6 

  • 4 medium eggs
  • good splash milk
  • salt and pepper to taste
  • 3 small piquant peppers from a jar, finely diced
  • 1 large pinch dried thyme
  • 1 teaspoon chopped fresh parsley
  • 1 heaped tablespoon grated mature Cheddar cheese
  • finely grated Parmesan cheese, for sprinkling

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Heat a cupcake maker and place 6 cupcake wrappers in each cavity.
  2. In a mixing bowl, beat the eggs and add the milk, seasoning, peppers, thyme, parsley and Cheddar cheese. Mix well.
  3. Pour the mixture into a jug and evenly distribute the mixture between the 6 cupcake wrappers.
  4. Some of the peppers will remain in the bottom of the jug when pouring, so gently distribute these evenly also. Sprinkle over the Parmesan.
  5. Cook for 15 minutes or until the eggs are set and browned on top.
  6. Carefully remove to a wire rack to cool.

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