Mini omelette cakes
25 min
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.
15 people made this
Ingredients
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
Method
Prep:10min ›
Cook:15min ›
Ready in:25min
- Heat a cupcake maker and place 6 cupcake wrappers in each cavity.
- In a mixing bowl, beat the eggs and add the milk, seasoning, peppers, thyme, parsley and Cheddar cheese. Mix well.
- Pour the mixture into a jug and evenly distribute the mixture between the 6 cupcake wrappers.
- Some of the peppers will remain in the bottom of the jug when pouring, so gently distribute these evenly also. Sprinkle over the Parmesan.
- Cook for 15 minutes or until the eggs are set and browned on top.
- Carefully remove to a wire rack to cool.
