Rainbow Omelette Cakes
Rainbow Omelette Cakes recipe. Fun picnic food and easy recipe for kids, just mix up and bake them in the oven.
Servings: 10 Bites
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.