Mini Omelettes

Ingredients

• 1 cup baby spinach
• 60 g grated cheddar cheese
• 1 medium whole tomato
• 8 large whole eggs
• 1 medium red capsicum
• 125 ml milk
• 1/2 tbsp chilli powder
• 1/2 tbsp paprika
• 1 dash salt
• 2 tbsps olive oil
• 1/2 cup yellow sweet corn
• 1 small onion

Directions

1. Preheat the oven to 160°C/140°C fan.
2. Finely dice the onion, capsicum and tomato.
3. Heat 1 tbsp of the oil in a frying pan over medium heat. Fry the onion, capsicum, and tomato for 8 minutes or until soft.
4. Add the spinach and corn, mix well and cook for 2 minutes. Remove from the heat.
5. Break the eggs into a large bowl. Add the milk, paprika, chilli, salt, and pepper. Mix well with a fork or whisk.
6. Using the remaining oil, lightly oil a 12-cup muffin tin. Divide the vegetables evenly between the 12 cups. Carefully fill the cups with the egg mix and top with grated cheese.
7. Bake for 15-20 minutes, until the omelettes are cooked through and slightly browned on the top.