1 pinch salt and pepper (to taste)
1 splash milk
1 tsp butter
2 handfuls omelette fillings eg ham, cheese, spinach
- Take a 6-hole silicon muffin tin and grease with butter. Place in a deep sided oven tray and surround with hot water to create a bain-marie.
- Preheat the oven at 200C/Gas Mark 6.
- Whisk the eggs, milk and seasoning. Pour into the muffin tray. Add a small amount of your omelette filling to each muffin.
- Bake in the oven for 30 minutes, until the eggs are cooked. Can be stored for 2-3 days in the fridge and enjoyed hot or cold.
To scale the recipe up or down, simply take as many eggs as there are muffin holes and add one more. Don't add your omelette ingredients to the egg mixture before pouring as they will sink to the bottom.