Low-carb breakfast recipes are always in high demand with beginners. As traditional Western breakfasts tend to be full of carbs, it can take a while to adjust to breakfasts without any bread or cereal.
Eggs in all forms, including omelettes, are an obvious choice. This recipe features mini-omelettes baked in the oven. This mini format allows you to make a batch and store them away in the fridge. They taste quite nice cold, or can be reheated in the microwave.
The basic form of this recipe just needs eggs and cheese.
I use cottage or cream cheese to mix with the egg (crumbled feta would also work well), and sprinkle some grated hard cheese like cheddar on top to get that golden top.
You can add any low-carb vegetables to this basic mixture to suit your taste. For example:
- cauliflower or broccoli, broken into tiny chunks
Meaty additions would also jazz this up nicely, for example:
- bacon or pancetta
- sausage meat
- ham and other deli meats
- sliced chicken breast
- smoked salmon
This is a great way to utilise leftovers – just see what you got in the fridge! You only need small amounts of these extra ingredients.
You can bake the mini-omelettes using a muffin tin or individual ramekins.
- 8 large eggs
- 200g (7oz) cottage cheese
- 60g (2oz) grated cheddar cheese
- 100g (3oz) cooked vegetables (e.g. cauliflower, broccoli, mushrooms, courgettes)
- 60g (2oz) sausage, bacon or deli meat, chopped
- Salt and pepper
- Beat the eggs lightly
- Add cottage cheese, salt, pepper and mix well
- Add a little bit of vegetables and meat into each muffin cup
- Pour egg and cheese mixture over it so that the muffin cup is almost full
- Sprinkle with grated cheddar
- Bake on 190C/375F/Gas Mark 5 for 30 minutes or until the omelettes are puffed up and golden on top
- Eat hot or cool down and refrigerate