Muffin Omelettes Packed with V

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Broccoli florets		3
Mushrooms		7-8
Carrot		1
Potatoes (medium)		4 (150g)
Bacon rashers		3
Salt & pepper for the vegetables		a little
Eggs		5
Salt & pepper for the omelette		a little
Olive oil		2 tbsp
Butter		1 tsp

Method

Prep

10min

Cook

30min

Chop the carrots and potatoes to 5mm dice, cut the broccoli to small pieces and microwave all the vegetables for 2 minutes.

Put the olive oil in a large frying pan and fry the chopped bacon on high heat until nice and crispy.

Add the carrots and potatoes and fry. When the carrots are cooked, add the sliced mushrooms and broccoli and fry.

Lightly season with the salt & pepper. Turn the heat off when everything is cooked and allow to cool.

Fill the mixture evenly into a muffin tray. If the broccoli is on the top, this will make these muffin omelettes look more attractive.

Beat the eggs in a bowl with the salt & pepper and mix well. Pour in the eggs evenly over the vegetables in the muffin tray.

Put in a preheated oven 200C for 15-20 minutes. Allow to cool a bit so that they shrink and are more easily removed from the muffin tin.

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