Healthy Spanish Omelette Muffins

Here are the ingredients you need for this recipe

• 1 Red potato
• 2 Eggs
• Egg whites (I used one)
• Padrón peppers
• Pink Himalayan salt
• Onion powder
• A splash of unsweetened plant-based milk

Method

1. 1Peel the potato, cut it into small dice, and cook it in the microwave for 4-5min.
2. 2Meanwhile, preheat the oven to 180ºC.
3. 3In a bowl, whisk the eggs and the egg white, then add the plant-based milk, pink salt, and onion powder, and whisk again.
4. 4Add the cooked potato to the bowl, mix everything well, and let the mixture sit for a couple of minutes.
5. 5Spoon into muffin cups, making sure each cup gets a good amount of potato.
6. 6Chop the peppers and scatter them over the top.
7. 7Bake at 160ºC for about 20min. Check that they are cooked through and take them out, or leave them in for another minute or two if needed.
8. 8All done! Our healthy Spanish omelette muffins are ready.

Extras

1. 1You can fry the potato the traditional way, though they will turn out much heavier.
2. 2You can add onion, cooking it right along with the potatoes (I had run out).
3. 3You can swap the plant-based milk for 1 tablespoon of smooth quark or cottage cheese to make them extra juicy.
4. 4You can also skip the plant-based milk altogether and just add another egg white.
5. 5Be careful with paper muffin liners because the omelette tends to stick to them terribly; if you use a metal tin, remember to rub each cup with a little oil on a paper towel.