- This is one of my favorite paleo breakfasts, snacks or lunch constituents. We love omelets, don’t we, and these are tiny omelets shaped like cupcakes! Not only cute, but practical – in size and in that you can put pretty much anything in them. Leftovers from dinner the day before is the obvious example. The curry stew, the mashed potatoes or the stir fry. You can do a simple ham or bacon one with herbs, or combine all kinds of vegetables – sweet potatoes, tomatoes, onions, fennel, celery, carrots, bell peppers, broccoli – the recipes are endless. Here is a simple one.
- About 7 eggs
- Mayonnaise (homemade is better, obviously; and actually super easy – see forthcoming post for recipe!)
- Spring onions, regular onions or leeks (I like a lot of these – love it how the spring onions crunch)
- Some kind of meat (personally I like bacon, ham, chicken, spam, salmon, spam, spam or spam … oops, sorry)
- Fresh herbs (optional, but I really recommend it – herbs always add an extra dimension which is priceless)
- Salt and pepper to taste
Preheat oven to 175°C (350°F). Whisk the eggs with some spoonfuls of mayo (the more the better, if you ask me!). Cut the spring onions, onions or leeks into small pieces. The meat likewise. Chop the herbs finely, and add it all to the egg mixture. Mix lightly, add salt and pepper to taste. Spread the mixture evenly into about 12 medium sized muffin tins/moulds. Bake for 15 minutes. Serve with salad or eat as a snack!
A handful of grated cheese in the mixture is wonderful if you’re not following a strict paleo diet. I often use my favorite the Gruyère. You should also consider the amount of salt already present in the ingredients you used before adding more. I find that I often use too little if I didn’t add any cheese or salt meat. Taste the mixture if you don’t mind raw eggs!