Yum Baked Vegetable Cupcake Omelettes Recipe
Ingredients
Directions
- Preheat oven to 180°C or 350°F.
- Beat the eggs with all the ingredients.
- Grease the cups on a muffin tray (with atleast 6 cups on it) with olive oil and fill them evenly.
- Bake for about 20 minutes or until done.
Adapted from a Recipe by: novelodearte.blogspot.com
Frequently Asked Questions
Can I substitute the eggs with a plant-based alternative?
Yes, you can use a plant-based egg substitute such as flax eggs or aquafaba. For flax eggs, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes for each egg you are replacing.
How should I store leftover baked vegetable cupcake omelettes?
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 3 days. You can also freeze them for up to a month; just make sure to wrap them tightly to prevent freezer burn.
What can I do if my omelettes don't rise or seem too dense?
If your omelettes are dense, ensure that you are beating the eggs thoroughly to incorporate air. You can also add a teaspoon of baking powder to the egg mixture to help them rise as they bake.
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