Red Pepper & Feta Mini Omelette
Prep: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Makes: 24 mini omelettes
DESCRIPTION
These red pepper, spinach and feta omelette bites are a, tasty snack for big & little people. A great lunchbox filler and a great finger food for baby. The beauty of this recipe is that you can add any combination of vegetables that you may have leftover in the fridge to the egg and yogurt mixture.
INGREDIENTS
1 tbsp olive oil
1/2 red pepper, finely diced
1 garlic clove, crushed
2 handfuls of spinach, finely chopped
4 eggs
1/2 cup full fat natural yogurt
50g feta cheese, crumbled
1/2 tsp dried thyme
YOU’LL NEED:
24 cup mini muffin tray
METHOD
1. Preheat oven to 180C fan.
2. Lightly grease the muffin tin with oil or butter to prevent sticking.
3. Heat the olive in a frying pan over a medium heat. Add the red pepper and garlic and sauté for 7 - 8 minutes until the pepper is tender. Add in the spinach and stir for another minute until wilted.
4. In a large bowl, whisk together the eggs and yogurt. Add in the pepper, spinach, feta and thyme and season with black pepper. Stir well to combine.
5. Spoon the mixture evenly into the mini muffin tray and bake in the oven for 22 - 24 minutes until golden on top.
NOTES:
It's completely normal for the bites to deflate a little when removed from the oven.
These are suitable for freezing once cooked and then cooled. Place into a zip lock bag, label and date and then defrost in the fridge when you are ready to use.
