There is nothing better than an omelette for brekkie in the morning. But let's be honest, who has time to chop up all the veggies into little diced cubes, and pan fry the onions once we have showered and are smelling our freshest!?
So this is my way of cheating the system, prepping the meals beforehand, and making sure everything is fresh, clean, and paleo in this case! Muffin size omelettes are great for a quick morning brekkie, and you can top them with whatever (veggie/fruit) your heart desires!
3 eggs (if you want to be really clean, keep it egg white only)
chopped up spinach (sautéed beforehand)
diced onions (sautéed beforehand)
1 teaspoon of extra virgin olive oil
flaxseed & almond meal
Garnish with a little salt & pepper, sesame seeds, pomegranate, and leaves of your choice
Preheat your oven to 180 degrees Celsius.
Grease your muffin tins with a little bit of olive oil to make sure you can easily take them off once they are ready. I sprinkled a little bit of flaxseed and almond meal at the bottom to add a little extra flavor and healthy omega -3.
Chop up all your veggies into diced cubes and sauté them in a pan to get them all soft and juicy. Once they are cooled down, put them into a medium sized bowl. Crack your 3 eggs into the bowl, and mix them well for a good consistency. Add a little salt & better, or chill flakes if you fancy.
Pour the mixture into the muffin tins leaving enough space for them to rise. Depending on your oven, bake for 15-20 minutes making sure the egg is well cooked in the middle, but not dried out.
Once they are fully baked, remove and let them cool for awhile. Flip them out, and serve with your favorite garnish.
They can happily and easily stay refrigerated for a couple of days in an airtight container in the fridge, but trust me, they won't last that long.