DH is diabetic, and periodically has a ‘carb free’ day to see what his blood sugar levels do in the absence of any consumed carbohydrate. He can use this information to manage his insulin and sugar levels the rest of the time.
Carb free breakfasts are a bit of a challenge, but given that it will oh-so-shortly be Pesach, it was the perfect opportunity to try out these delicious cheese and onion omelette muffin bites ahead of the festival. These tasty eggy morsels are high in protein and conveniently devoid of carbohydrates. They were really easy to make, even in my bleary eyed early morning state. A few minutes of prep then pop them into the oven while you drink tea and turn semi-human again.
DH managed to eat a huge pile of these, so I think he liked them – I made 12, and Kipper and I had one each while DH ate the rest! In fairness, Kipper and I also had fruit and pancakes. Come Pesach I expect I’ll have to make a double batch 🙂
These do puff up beautifully in the oven, but of course deflate quite quickly once you take them out. It doesn’t affect the taste though, which is delightfully cheesy and subtly oniony. Yum.
You could go completely wild with ingredients to go in these – all sorts of veggies and what not – but I enjoyed the simplicity of slicing up a couple of spring onions and grating a bit of cheese. I didn’t want to start chopping a dozen different ingredients, and certainly didn’t have the wherewithal to fry anything off before adding it to the muffin tin. You’re welcome to do those things if you like, but first thing in the morning I want minimum input for maximum results, and I think these omelette muffin bites deliver.
Makes 12 cheese & onion omelette muffin bites. Serves 2?
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- 50g cheddar cheese, finely grated
- 2 spring onions
- 4 eggs
- 50ml milk
- Pinch of ground black pepper
- Preheat the oven to 190C.
- Divide the cheese between 12 muffin cups. Trim and slice the onions and add to the cups with the cheese.
- Break the eggs into a jug and add the milk and pepper. Use a whisk or hand-blender to combine thoroughly. Continue to whizz for a minute or two until frothy.
- Divide the egg mixture between the muffin cups - they should be just over 3/4 full.
- Bake at 190C for 10-15 minutes until risen, golden, and set in the middle. Remove from the oven and run a knife around the edge of each omelette muffin to loosen. Slip out onto a plate and serve warm.