Preparation Time: 15 mins
Cooking Time: 20 mins
Meal type:
Snacks
Breakfast
Lunch
Rating:
Not yet rated.
FatSecret Members Average Rating
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This recipe contains a good source of protein from the use of eggs, and makes for a quick snack, breakfast or even a lunch served with a side of salad. Store leftovers in the freezer for a quick meal or snack.
Ingredients
Directions
- Preheat the oven to 160°C/140°C fan.
- Finely dice the onion, pepper and tomato.
- Heat 1tbsp of the oil in a frying pan, over medium heat. Fry the onion, pepper, and tomato for 8mins, or until soft.
- Add the spinach and corn. Mix well and cool for 2 minutes. Remove from the heat.
- Break the eggs into a large bowl. Add the milk, paprika, chilli, salt, and pepper. Mix well with a fork or whisk.
- 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.
- Bake for 15-20 minutes, until the omelettes are just cooked through and slightly browned on the top.
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Nutritional Summary:
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
There are 224 calories in 1 serving of Mini Omelettes.
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
Calorie Breakdown: 64% fat, 12% carbs, 24% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
937 kj
11%
224 kcal
Fat
16.09g
23%
Saturated Fat
5.661g
28%
Monounsaturated Fat
7.202g
Polyunsaturated Fat
1.723g
Carbohydrates
7.02g
3%
Sugar
3.28g
4%
Fibre
1.3g
Protein
13.38g
27%
Salt
0.50g
8%
Cholesterol
297mg
Potassium
288mg
14%
Calorie Breakdown:
Carbohydrate (12%)
Fat (64%)
Protein (24%)
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*Based on an RDI of 2000 calories
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