1. Preheat your oven to 180°C/350°F/Gas mark 4.
2. Drizzle some olive oil into each hole of your muffin tin and rub it around with your fingers until all the sides are well coated – this will stop your omelettes from sticking.
3. Peel and finely chop the onion into little pieces, then divide it equally between the muffin holes. Place the tin in the oven for 5 minutes.
4. Meanwhile, put your peas and cheese (and any other ingredients you’ve chosen) into a medium bowl, then add the dried herbs and mix with a wooden spoon.
5. Crack your eggs into a small bowl, beat with a fork, then pour over the vegetables and cheese, stirring everything to make sure the peas separate. Add the milk, plus a pinch each of salt and pepper, then mix again.
6. Carefully take the muffin tin out of the oven.
7. Use a ladle to pour your omelette mixture into the 12 holes, then use a teaspoon to mix the contents of each hole.
8. Pop the tray back into the oven for 15–20 minutes until the omelette bites are cooked through and just turning golden. Let your omelette bites cool in the tin for a couple of minutes before scooping them out and serving.
- olive oil, for greasing
- 1 small onion
- 150g (1 ¼ cups) frozen peas (you can also add chopped spinach, mini tomatoes or finely chopped mushrooms)
- 120g (1 ¼ cups) grated Cheddar cheese (or your favourite cheese)
- 1 teaspoon dried mixed herbs
- 6 large eggs
- 4 tablespoons milk
- salt and black pepper
About the author
Recipe taken from ‘FANTASTIC EATS (& how to cook them)’ – fabulous recipes for children to make By Angellica Bell (Quadrille, £15).
Photography by Ellis Parrinder.
@angellicabell @quadrillebooks @ellisparrinder