Speed is of the essence in the morning, and whether you're doing the school run, or dropping your kids on the way to work, an easy and quick breakfast is a must.
These are the perfect breakfast, lunch, or snack on the go. They're really easy to cook and to reheat. Plus they look really cute. A little parmesan goes a long way, so don't worry about the fat content.
A note about paremsan - it is made from unpasteurised cows milk, which means it hasn't mechanicallly been modified in order to remove the natural fats in the milk.
You can use different fillings in the omelettes such as ham, tomatoes, or chopped peppers to vary the flavours.
Ingredients 2 Eggs
Tblsp Parmesan cheese
Dash of black pepper
Handful of spinach
4 Mushrooms (ideally two varieties)
50ml Whole milk
Finely chop the garlic.
Add to a frying pan with a glug of oil and add the torn mushrooms.
Cook for 5 minutes over a low heat then add the spinach and allow to wilt for 1 minute.
These omelettes store brilliantly and can be kept in air tight containers in the fridge for three days.
Crack the eggs, pour the milk, and add the parmesan to a bowl.
Whisk until smooth.
Add the mushroom and spinach mix, season with the pepper, and combine.
Grease ramekins with butter and line with greaseproof paper.
Carefully spoon in, or pour egg mixture equally in to the ramekins.
If you do not have ramkins, and muffin tray works just as well.
Place in the oven for 15-17 minutes, at 180 degrees/gas mark 4.
Remove from the oven and gently lift out from the ramkins.
Serve with a slice of wholegrain bread for a filling breakfast, but if you haven't the time, just grab and go, and your little ones can munch on these healthy bites on the way to school, football practice, dance practice...