Baked mini cheese and herb omelettes

Baked mini cheese and herb omelettes

I am a huge fan of simple recipes when time is tight – if there’s a cheat’s version of a recipe that helps me whilst I am working, than that’s the recipe for me! When I DO have time however, I love being in the kitchen, baking and preparing meals, I find it very cathartic and relaxing, and I love working with fresh seasonal produce. So, with a busy weekend coming up, and with lots of wonderful eggs at my disposal, I created a new recipe for Baked Mini Cheese & Herb Omelettes.

This recipe for these Mini Baked Omelettes is a revelation, and for me, they fitted right in to my 5:2 and low calorie diet, as well as being easy to make too. I made six of them, for a light lunch for the two of us, with 6 eggs; as well as the eggs, all I added was some half fat mature Cheddar cheese and some red onion, as well as some chopped fresh chives and parsley. Plus, they can be made in advance and re-heated in a warm oven for ease and convenience.

These baked omelettes are cooked in paper cases in a muffin tin, and can be frozen once baked. You can of course use any filling to suit, such as fried bacon, chopped tomatoes, cooked sausage, green and red peppers and even fried mushrooms. Although we ate ours with a big bowl of home-grown salad for lunch, I bet they would be great for an easy breakfast, and why not add them to a toasted muffin, to make a breakfast sandwich, served with some crispy fried bacon.

As an #EggCentric Ambassador for British Lion Eggs I have been asked to share different recipes that use eggs, but that are simple to prepare and cook, of which this one is number two, I hope you all enjoy this recipe as much as me and my family did! Karen

Baked Mini Cheese & Herb Omelettes

(Makes 12)


6 large British Lion eggs*
75 mls milk
100g half fat Cheddar cheese, grated
1/2 onion, peeled and finely diced
salt and pepper, to taste
2 tablespoons fresh chopped parsley
2 tablespoons fresh chopped chives


1. Pre-heat oven to 180C/350F/Gas mark 4. Line a 6 hole muffin tin with paper cases to fit.

2. Whisk the eggs and milk together and then add the grated cheese, diced onion and fresh herbs. Season to taste with salt and pepper.

3. Spoon or pour the mixture into the paper cases and bake for 20 to 25 minutes until puffed up and golden brown.

4. Serve warm with salad for lunch, or with bacon for breakfast.

*I use free range.