Sunday mornings are for spoiling the family. Hubby starts the day with a session of squash and by the time he returns around 11 a.m., I have a nice brunch on the table. Today I made these delicious omelette muffins. They keep well for a day or two, so they’re perfect as a quick weekday breakfast, too. In fact, you can even freeze them.
Here’s the recipe. Enjoy.
Omelette Muffins
Makes 6
- 1 1/2 tbsps olive oil
- 1 1/2 red bell pepper, chopped
- 1 spring onion, chopped
- 5 slices of bacon, chopped
- 80g peas
- 6 eggs
- 2 tbsps crème fraîche
- 3 tbsps flour, sifted
- 1 tsp Dijon mustard
- fleur de sel & freshly-grated pepper
- chopped parsley
Preheat the oven to 190C and butter and flour a large, 6-hole muffin tin. Heat the oil in a frying pan and cook the bell pepper, onion and bacon for 5 minutes, stirring ocassionally. Add the peas and let everything cook for an addition 3 minutes or so. In a bowl, whisk the eggs, crème fraîche, flour, mustard and salt and pepper. Stir in the parsley. Divide the veggies and bacon mix over the muffin holes and top with the egg mixture. Bake for 20 minutes and serve with toast.
