Air fryer recipe · Breakfast
Masala Omelette Muffins
Fluffy individual omelettes baked in muffin cups with onion, chilli and coriander for a fuss-free breakfast.
- 22 minTotal time
- 175°CAir fryer
- 5Serves
- Contains eggDiet
Nutrition per serving
- 90kcal
- 7.4 gprotein
- 2.6 gcarbs
- 5.4 gfat
- 0.5 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Eggs4 large
- Onion, finely chopped1 small
- Green chilli, minced1
- Coriander leaves, chopped2 tbsp
- Turmeric & red chilli powder1/4 tsp each
- Saltto taste
Method
Whisk the base
Crack the eggs into a bowl and beat them hard for a minute until pale and frothy. The air you beat in keeps the muffins light and tall instead of dense and flat once they set.
Fold in the masala
Stir in the onion, green chilli, coriander, turmeric, red chilli powder and salt. Mix gently so the vegetables spread evenly through the egg without knocking all the air back out.
Grease the cups
Brush the silicone or metal muffin moulds well with oil, right up over the rims. A good greasing stops the puffed eggs from sticking and tearing when you try to lift them out.
Fill the moulds
Pour the egg mixture in, filling each cup only two-thirds full. They rise a lot in the heat, so leaving headroom stops them puffing over and spilling across the basket.
Air-fry until set
Set the moulds in the basket and cook at 175°C for 12 min until the tops are golden and a toothpick comes out clean. Rest them two minutes so they settle gently before you unmould them.
