An omelet baked in a muffin tin, with melted cheese and a tomato on top. Good for a quick breakfast or a lunch box, and reheats in the microwave in half a minute.
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Grease 6-cup muffin tin with the oil, including the edges.
Muffin tin
3
Beat the eggs with the milk, salt and black pepper.
4
Stir in half of the cheese.
Bowl
5
Pour the mixture into the pan cups, up to three-quarters of their height.
6
Sprinkle the rest of the cheese on top and place half a cherry tomato in each cup with a basil leaf.
7
Bake in the pan 15–18 minutes, until the muffins are risen and firm in the center and a knife comes out clean.
⚙ BakingOvenMuffin tin
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8
Cool 5 minutes, run a knife around the edges and remove from the pan.
317calories
21 gprotein
3 gcarbs
24 gfat
● protein 27%● carbs 3%● fat 69%
Per serving (194 g), of 3 servings
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⚖ About the ingredients
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
🔧 Tools needed (3) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Muffin tin· Also works: Muffin liners (paper cups) (Doubled liners on a flat tray) · Ramekins / cocottes (None)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
