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Rainbow Omelette Cakes

Rainbow Omelette Cakes recipe. Fun picnic food and easy recipe for kids, just mix up and bake them in the oven.
Prep Time10 mins
Cook Time25 mins
Cooling Time5 mins
Total Time35 mins
Course: Breakfast, Lunch, Snack
Cuisine: British, Vegetarian
Servings: 10 Bites
Author: Grace Hall

Ingredients

  • 1 tsp Olive Oil
  • ½ Red Pepper
  • 2 Spring Onions
  • 1 Small Carrot
  • 2 tbs Sweetcorn
  • 50 g Cheddar Cheese
  • 3 Large Eggs

Instructions

  • Preheat the oven to 180°C/350°F/Gas Mark 4.  Line a muffin tin with six silicone or paper cupcake cases.
  • Prepare your ingredients – finely chop the pepper and spring onions, grate the carrot, drain and rinse the sweetcorn, grate the cheese.
  • Warm the olive oil in a pan, then gently cook the pepper and spring onions for a couple of minutes until starting to soften.  Take off the heat and add the grated carrot and sweetcorn.
  • Break the eggs into a large bowl and whisk until frothy.  Add all of the vegetables and the grated cheese to the eggs.  Stir until combined.
  • Spoon the mixture into the cupcake cases.  Bake in the preheated oven for 25 minutes until cooked through and golden.
  • Leave to cool in the tin for a few minutes before serving warm.  

Notes

If you want to try some different fillings, the following would also work nicely in this recipe: Peas, yellow, orange or green pepper, grated courgette, onion, red onion, mushrooms, tomatoes, chopped green beans, chopped spinach, ham, aubergine, broccoli or cauliflower.