Ingredients :
One onion, finely chopped
1 clove garlic, chopped
1/4 red pepper, chopped
1 carrot, peeled and chopped
80g frozen corn
Olive oil for cooking
Salt and pepper
5 large eggs
100ml milk
¼ tsp. BBQ spice
A pack of West Peak Meats streaky bacon
2 handfuls of cheddar cheese, grated
Method:
Pan-fry the onion, garlic, red pepper, carrot and corn in some olive oil. Season with salt and pepper and cook through. Remove the mixture from the pan into a deep bowl and lightly blend with a hand blender. Don’t over blend – the mixture should remain roughly diced, not pureed. Set aside to cool down. Add veggies to egg mix, add cheese.
Scramble the eggs, add milk and BBQ spice in a separate bowl. Add the veg mixture to the egg mixture, then stir in the grated cheese.
Prepare muffin pan and preheat the oven to 200°C.
Place one strip of bacon inside each muffin hole, then pour in the egg and veg mixture, filling each about 3/4 full.
Bake for 25 – 30 min or until the omelettes are golden brown and cooked through.
Tip: You can add whatever vegetables you like!