These individual omelette cakes  are made with our broccoli pear quinoa blend with a cheesy twist. They are a fun treat for breakfast or snack time.

Makes 24 mini cakes

Ingredients:

3-4 pouches of Broccoli Pear blend
8 large eggs, room temperature
50g mild cheddar cheese, grated or 2 tbsp nutritional yeast for dairy free option

Method:

1. Pre-heat oven to 180°C. Lightly oil your muffin/cupcake tin if it is not non-stick.

2. In a large bowl crack open the eggs and mix until fluffy and pale in colour.

3. Then add the baby blends and the cheese. Mix until well incorporated. 

4. Ladle or pour the mixture 3/4 of the way. Once in the oven the cakes will rise. This will prevent the mixture to spill over. 

5. Bake for 20-25 minutes until slightly golden brown. Remove from oven, allow to cool in the tin for a few minutes then transfer to a cooling rack. 

6. Cool egg muffins completely then cover in an air tight container and refrigerate up to 5 days or place omelette cakes in a freezer bag and freeze up to 3 months.

7. To reheat: microwave frozen muffins uncovered for 60-80 seconds, or until hot to the touch. Microwave refrigerated muffins for 20-30 seconds.

8. Bon Appétit!

You can store the omelette cakes in the fridge in an air tight container for 3 days. Re-heat or in the freezer. Pop them out in the morning and re-heat in the microwave for 20-30 seconds.