Mini muffin omelettes

These Paleo mini muffin omelettes of deliciousness came about on Sunday afternoon. We had late dinner plans and wanted a clean, light lunch with lots of side salad to enjoy in the garden. We had lots of veg and leftovers from a gammon joint in the fridge and after spotting a muffin tray in the cupboard, I had wondered what would happen if I put omelette mixture in to the moulds. I’m so glad I tried it because look what happened with just 5 simple ingredients.

These miniature omelettes have the same consistency as quiche (although without the  pastry bottom, blood sugar high and afternoon crash cravings), they are the size of large cupcakes and can make any left overs look like a gourmet feast; vegetarian, meat or sweet! With very little making time, these omelettes are cheap to make, sugar-free ( I gave myself 0 insulin for this meal), packed with nutrients, protein and omega 3. I can’t wait to try out more ingredients especially my blueberry and cinnamon omelette mixture- I think that could work a treat, the perfect size for a work or school lunch box!

What you need:
To make 6 mini muffin omelettes

*4 Free range eggs
*1/2 courgette
*1/2 large red onion
* Chopped up organic gammon (or ham) joint from butcher  (no antibiotics / extra sugar’s added)
*4-6 plum tomatoes
*Pinch of sea salt and pepper

Directions:

• Pre-heat oven to 180degrees
• Grease the muffin tray with coconut oil / olive oil
•  In to the blender (or by hand) grate courgette and red onion
• In a separate bowl whisk up 4 free range eggs
• Mix in the courgette, red onion, ham, salt and pepper
• Pour mixture equally in to each muffin tray
• Place one or two tomato halves in the top of each omelette
• Put into the preheated oven for 20 minutes (check after 15 minutes) until golden brown and firm
• Allow to cool for about 10 minutes before removing from muffin trays and serving

Best served with a big green leafy salad; beetroot, avocado and pepper.

Suitable for: Gluten-Free, Grain-Free, Dairy-Free, Nut-Free, Paleo

We’re going to a big picnic in a couple of weeks and everyone has to take a dish. I now know for certain what I will be making for it!