I love these little oven-baked omelettes, as they hardly take any preparation time at all and only require four ingredients. They are a great spring-time snack, light lunch or picnic food if you’re keen to get away from your desk for a proper break.
Make in less than 20 minutes (15 minutes cooking time)
Makes 12 mini omelettes
- 1 tsp butter
- 6 eggs
- 4 tbsp milk
- 12 fine asparagus tips
- Preheat the oven to 180°/160°C fan/gas mark 4.
- Lightly grease a 12-hole standard cupcake tray, with a small amount of butter.
- Break the eggs into a jug. Beat together the eggs and milk until evenly mixed. Carefully pour into the cupcake holes.
- Add one asparagus tip on top of each omelette. Cook for 15 minutes or until set.
I’ve used fine asparagus tips here, so they don’t need cooking first. If you’ve using thick asparagus spears blanch them first.
This recipe is a great jumping-off point for using up what you’ve got in the fridge. Use this as a basis – you don’t have to use asparagus, you can add anything in!
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