Muffin Tin Omelettes

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This time last year my husband and I were discovering the wonders of Ho Chi Minh City; we were very lucky to settle in a modern nice pad in a local neighbourhood very close to the city centre. In this unknown exotica city, I was hoping to feel the instant ‘spark’ with this bustling city everyone seems to adore, but the lack of warmth and vitality of this place had given me the feeling as if something uncomfortable shifted within my bones. The expectation of a walk in the park has turned out to be an invigorating walk you know, metaphorically. As such, the year 2016 has kept me grounded more than ever. I am thankful for that.

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Truth to be told, I do not know what to do next. I don’t know what will happen next, but as for now, allow me to share this recipe I made for brunch. Prepare this in advance if you’d like and refrigerate them until ready to eat. Oh, did I mention no flour is needed with this muffin?

Level: Super Easy

1 big onion, peeled & diced

2 carrots peeled & diced

1 red bell pepper, diced

A big handful of spinach

A handful of shredded Parmesan cheese

Olive oil

Salt

Black pepper

12 eggs

1 tomato & fresh scallion for garnishing

Heat the oil in a pan and sauté the onion, carrots and bell pepper. When the vegetables are slightly cooked, stir in the spinach and remove from heat. Season to taste. In a bowl, whisk the eggs and pour evenly into each muffin tin. Spoon in the veggie mixture into each muffin tin. Then sprinkle in with some parmesan cheese. Bake at about 350f/180c for 30 to 35 minutes or until eggs are firm.