The most popular meal I see people at Prime Mover prep has got to be the egg muffins. It’s no surprise really as they’re super easy to make and store in the fridge for you to just grab & go during the week, what’s not to love? Well, if you’re one of the many who make those on a regular basis, then we have a fun way for you to spice up your egg muffin game during next week’s meal prep!
Introducing our super flavourful Mini Western Omelettes! They’re made in a similar way to the basic egg muffins (i.e. super easy!), but include a few additional tasty twists.
Yields 12 omelette cups
12 slices deli ham or prosciutto
200g baby spinach leaves, roughly chopped
1 small onion, chopped very finely
½ red bell pepper, chopped very finely
¼ cup green olives, chopped
6 eggs, beaten
½ tsp baking soda
¼ tsp freshly cracked black pepper
¼ tsp freshly grated nutmeg
*For a quick portable breakfast, make these the night before and refrigerate*
Preheat the oven to 190°C.
Line each of the 12 cups of a large muffin pan with a slice of ham or prosciutto. Make sure there aren’t any holes anywhere or the egg mixture could leak out.
Put the spinach in the microwave for about 1 minute or until wilted, then tightly squeeze it to remove all excess moisture (let it cool down for a few minutes before you do that, to avoid burning your fingers!)
Divide the cooked spinach between the 12 ham lined muffin cups.
Add the chopped onion, bell peppers, green olives, baking soda, black pepper and nutmeg to a mixing bowl. Mix with a spoon until well combined, then add the beaten eggs and resume mixing until well incorporated.
Pour about ¼ cup of that mixture right over the spinach. You should have just enough to fill up all 12 cups.
Bake in a 190°C oven for 15 minutes then cool for 5 minutes before removing from the pan. These can be served right away but are equally delicious warm and even cold. They also reheat extremely well in the microwave.