mini muffin omelettes
 

Delicious hot or cold, these spinach, cheese and ham bakes are freezer-friendly, too

serves 12 ready in 30 mins

1tsp rapeseed oil
150g Asda Oven Baked Dry Cured Ham, torn or sliced into small pieces
30g mild tender baby spinach, torn
3 spring onions, sliced
10 medium eggs
70g feta, crumbled

Preheat the oven to 200C/180C Fan/Gas 6. In nonstick muffin tins, brush 12 holes with the oil and fill with the ham, spinach and spring onion.

Whisk the eggs together in a jug and season with freshly ground black
pepper. Divide the mixture between the muffin tins and sprinkle the crumbled feta over the top.

Bake the omelettes for 15-20 mins, or until golden brown, risen and set in the middle. Leave to cool for 2 mins then remove from the tin and leave to cool fully on a wire rack.