So seeing that most of us at Amethyst skin are on our way to a happier, healthier life I decided to pop in and give you all a quick and easy omelette recipe.
So for those of you who don’t know. The amazing opportunity of working online internationally with free vacations came my way in March and the motivated person that I am I grabbed it with both hands so posts about products and recipes will from now on be in English. 😉
That said. Let’s move on.
Allot of you are on my team with the weight loss challenge over at Amethyst Skin and this morning we had an omelette with ham, tomato and mushrooms for breakfast. I am definitely not the best cook when it comes to making omelettes so here is my super easy fluffy omelette muffin recipe.
Eggs (I used 10 for a big batch to freeze)
1 onion finely chopped
1 can of chopped mushrooms
Ham chopped finely (I used about R20 worth of sandwich ham)
Quarter cup of milk
Salt & pepper to taste
Muffin pan sprayed with a cooking spray.
Pre-heat the oven at 200•C.
Fry the onions, ham and mushrooms until cooked.
Break all the eggs in a mixing bowl.
Add the onion, ham and mushroom mixture.
Add the milk.
Add salt & pepper to taste.
Mix everything together.
Pour in a muffin pan that you have sprayed with a cooking spray.
Cook the mixture in the muffin pan until fluffy and golden.
Let it cool down completely and tuck it away in a ziplock bag to freeze.
This can be enjoyed either cold or warmed up with some cheese grated over.
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