Air fryer recipe · Breakfast
Masala Cheese Omelette Cups
Spiced omelette baked in small cups with onion, tomato and melty cheese. Easy to grab and eat.
- 14 minTotal time
- 175°CAir fryer
- 2Serves
- Contains eggDiet
Nutrition per serving
- 235kcal
- 17.7 gprotein
- 4.0 gcarbs
- 16.2 gfat
- 0.6 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- egg4
- onion1/4 cup chopped
- tomato1/4 cup chopped
- green chilli1 chopped
- cheese1/4 cup grated
Method
Beat the eggs
Whisk the eggs with a pinch of salt until pale and frothy. Beating plenty of air into them is what gives the cups a light, fluffy set instead of a dense, rubbery one, so keep whisking until you see bubbles.
Stir in the masala
Add the chopped onion, tomato and green chilli and mix them through evenly. Spreading the bits right through the egg means every cup gets a fair share of the filling instead of it sinking to the bottom.
Fill the cups
Grease the silicone cups, then pour in the egg mix to three-quarters full and top each with grated cheese. Leaving that gap gives the egg room to puff up and dome over the rim as it sets rather than spilling over.
Preheat
Preheat the air fryer to 175°C for 3 minutes so the cups start cooking the moment they go in. A hot basket sets the egg quickly and evenly, which helps the cups rise and hold their shape.
Bake
Bake at 175°C for 14 min. They are ready when the egg is fully set, springs back to the touch and no wet egg remains in the centre. That firm, dry top tells you they are cooked through and safe to lift out.
