Omelet muffin is another way to make a delicious and tender omelet for breakfast.
Cooking time 30 minutes
Canned black olives 2 tbsp. l.
Bell pepper 1/2 pc
Eggs 2-3 pcs
Salt to taste
Dried basil 1 tsp
Cream 20% fat. 30 g
Butter for frying
In a small skillet, fry the olives and red peppers in vegetable oil until brown. Add 1/4 teaspoon of salt. Stir and cool.
In a medium bowl, beat the eggs and cream with a mixer until frothy.
Add vegetables and basil. Divide the mixture between the molds. Preheat oven to 175 degrees.
Send to bake for 20 minutes, until the center is set. The omelet muffin is ready.