 mini omelettes mini omelettes rosie mon 2102025 1733 breakfast this tasty breakfast is full of nutrients providing the benefits of protein from eggs antioxidants from mushrooms and spinach and fibre from cherry tomatoes and snow pea shoots the addition of extra virgin olive oil provides healthy fats making this dish not only delicious but also beneficial for overall health method step 1 preheat the oven to 170 c fan dab a little olive oil in 2 sections of a muffin tray to heat whilst preparing step 2 whisk eggs together with salt and pepper to taste step 3 add the olive oil to a small frying pan saute the diced mushrooms tomatoes and spring onion as well as chilli flakes if you like a little bit of heat  step 4 add spinach to the pan to wilt step 5 add the sauted ingredients into the bowl with the eggs and stir gently to combine step 6 add the combined mixture to a muffin tray to make two mini omelettes step 7 bake in the preheated oven for 1520 minutes until the middle is just set chef gino s top tip  add an extra dimension to your mini omelettes by adding some fresh herbs to the mixture before baking our favourite is basil for an italian twist off 2 eggs whisked 30g mushrooms diced 20g baby spinach chopped 50g cherry tomatoes diced 20g snow pea shoots 1 spring onion chopped finely 14 tsp chlli flakes 1 12 tsp extra virgin olive oil sea salt and pepper to taste warning contains known allergens 1 25 calories 233 kcal 12 fat 17g 26 saturated fat 4g 20 carbs 7g 2 fibre 2g 7 sugar 4g  protein 15 30 sodium 164mg 7 calcium 93mg 8 iron 3mg 21 vitamin d 84iu 14 magnesium 38mg 9  