I'm making this hearty minis, suitable for breakfast, snacks, any time of the day. Kinda similar to frittata, an Italian omelette or crust less quiche, enriched with additional ingredients such as meats, cheeses or vegetables. But mine is a lazy and simplified version without adding milk. Still taste as great.
Just need to saute the veggies/meat ingredients, whisk the eggs and pour it into muffin cup. Let it bake for 25 mins and you are ready to dig in.
It's a great way to use up leftover ingredients that you may have.
It's also an interesting way to let your kids eat their greens. Even my 22 months old could finish up 1 mini without complaining the hidden broccoli in it.
This combo is surprisingly good with eggs, tuna, broccoli, king mushrooms, and cheddar cheese as toppings.
Ingredients : (makes 6 mini muffin size)
30g Tuna flakes in Oil
35g Cheddar Toppings
25g Broccoli (roughly chopped)
30g King Oyster Mushroom - diced (1 small pc)
1 tbsp Olive Oil
2 pcs Eggs
Pinch of Salt
Pinch of Black Pepper
1 tbsp water
(optional for garnishing : Dried Parsley)
Step by Step:
1. Preheat oven 160C (top & bottom heat)
2. Grease cup on all sides with olive oil.
3. Heat up pan with olive oil. Lightly saute broccoli and king oyster mushrooms for about 1 min. Add in tuna flakes. Season with salt & black pepper. Add 1 tbsp water to further soften the veggies. Give a quick stir and dish up. (veggies no need to fully cook)
4. Scoop into greased muffin cups.
5. In a bowl, add egg, salt and pepper. Whisk eggs generously, because that will give the muffins a nice fluffy texture. Pour into cups.
6. Finish off with cheddar toppings on top.
7. Put into oven & bake for 25 mins or until surface turns golden.
8. Cool down slightly before serving.
9. Garnish with dried parsley flakes.
Happy Cooking.