Mini omelets with vegetables and cheese, baked in a muffin tin. This protein-packed recipe, suited to breakfast and lunchboxes, makes it easier for children to eat vegetables.
Beat the egg and milk together. Add the chopped pepper, zucchini, grated kashar cheese and parsley, and mix.
Grease the muffin mold cups thoroughly and fill two-thirds full with the mixture.
Bake in an oven preheated to 180 degrees for about twenty minutes, until the omelets puff up and turn golden on top. Remove from the mold once cooled.
Make sure the eggs are fully cooked. Contains egg and dairy (kaşar). Mini omelets keep in the fridge for two days; you can reheat and serve them again. Greasing the muffin tin well helps the omelets come out without sticking.
Chopping the vegetables very small ensures the omelets cook evenly. Using a silicone muffin mold lets the omelets come out easily without losing their shape.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.