The Startup Cook – Omelette Muffins

It’s an unhealthy but true habit - I go without breakfast nearly every day.  Weekdays mean rushing to work, so it’s only cup of hastily made coffee and weekends… well I’m busy catching a few Z’s till lunch. Therefore I have devised a solution to rectify this terrible misdeed I do to myself - I eat breakfast food for dinner.

To satisfy this gastronomic quirk, I search and experiment with typical morning food such as eggs. In my quest, a delicious treat I found was this Omelette Muffin courtesy allrecipes.com.  It’s very flexible recipe to make and needs only a few items.  Even if you don’t have these items, you could improvise and use whatever is in your refrigerator.  Assuming you’re not in a mood for heavy food, this works as the perfect snack as well.

It’s light but filling and scrumptious all at the same time.

Ingredients

2 Eggs
1 slice of Chicken Ham (Precooked)
1 (sandwich) cheese slice
1 tbs of (chopped) Parsley
1 1/2 tbs of (chopped) onion
2 tbs of (chopped) tomato
Salt
Pepper

Directions

Preheat the oven to 175 Celsius. Prepare a muffin tin and set aside.

Slice the ham and cheese in to small squares and set aside.

Crack the eggs in to a bowl.

Add a pinch of salt, pepper and whisk briskly for few minutes.

Add the sliced ham, cheese and diced onion, parsley, tomato and combine well.

Fill the prepared tray with the egg mixture.

Season with salt and pepper.

Bake for 18 - 20 minutes.

Serve while it’s warm.

Disasters, Warnings and Tips

This recipe makes five Egg Muffins.

Serve this with some toasted bread, baked beans, sausages and have a delicious power breakfast.

Two muffin recipes in a month, clearly I’m on a muffin excavation.

Good gosh. The price of eggs these days!?! I’m going to rear chickens.

For thick muffins fill the muffin hole with a little more mixture.

Ooh I forgot to mention! I learnt a new word some time ago. It’s – Gastrosexual!

Seasoning is crucial for this recipe.

By Shazzana Hamid