Everyone to the table to enjoy my Baked Mini Omelettes with Vegetables! As promised, today I’m giving you the first recipe prepared with my new air fryer.
They are mini omelette cakes filled with vegetables. A perfect recipe even for vegetarians. I talked about the fantastic Turbo Cecofry 4D Healthy here. It’s not just a simple fryer but a true kitchen robot. It allows you to make many light recipes with little fat.
My baked mini omelettes are really delicious and light. Very easy to make, great for dinner or for appetizers and aperitifs.
I’m really happy with this fryer. I can get creative with healthy and wholesome recipes but still tasty. If you like omelettes, I recommend these two recipes!
Zucchini Roll with Ham and Cheese and Egg White Roll with Stracchino and Cooked Ham.
Other recipes you might be interested in:
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: about 7 pieces
- Cooking methods: Air Fryer, Oven, Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 eggs (medium whole)
- 1 round zucchini (about 150 g)
- 5 oz mushrooms (frozen or fresh)
- 3.5 oz smoked provola cheese (or cheese of your choice)
- 4 tbsp grated parmesan cheese
- 2 tbsp milk
- salt
- 2 pinches pepper (only if you like)
- 1 clove garlic
- as needed breadcrumbs (just to dust the molds)
- 2 tbsp olive oil
- Half onion
- chopped parsley
Tools
- Air Fryer
- Cutting Board
- Spatula
- Knife
Steps
First, wash and cut the zucchini into chunks or slices, as you prefer.
Dice the onion as well (white, red, or yellow).
As for the mushrooms, I used frozen ones, which you can replace with fresh ones.
In this case, clean the mushrooms very thoroughly and slice them thinly.
Cook all the vegetables in the air fryer (or in a pan on the stove).
I set the pan mode for 15 minutes at 464°F.
I added a drizzle of oil, a clove of garlic, and a handful of freshly chopped parsley.
Cook, remembering to stir occasionally.
Once ready, place in a bowl and let cool completely.
In the meantime, break 4 medium whole eggs into a bowl.
Add a pinch of salt, pepper, parmesan, and chopped parsley.
Beat with a fork and add 2 tablespoons of milk (optional).
Also add the cooked vegetables and mix everything.
At this point, take some muffin molds, grease them with a drizzle of oil and dust with breadcrumbs.
Pour a couple of tablespoons of the mixture inside.
Place a few pieces of smoked provola cheese (or cheese of your choice) in the center.
For a vegetarian version, you can omit the cheese.
With the help of a spoon, push the cheese pieces to the bottom until they are covered by the mixture.
This way, you’ll have the melted cheese effect upon cutting.
Bake the mini omelettes in the air fryer, oven mode, for about 15 minutes at 347°F.
Those without a fryer can bake the mini omelette cakes in a preheated static oven at the same temperature.
Cooking time may vary, check often and once cooked, remove the mini omelettes from the oven.
Serve hot or cold during appetizers, buffets, and aperitifs.
Et voilà, your easy, delicious, and light mini omelettes are ready to go on the table!
A healthy, wholesome, and very tasty recipe! Come back soon and let me know if you’ll try it!
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