Mini Feta and Tomato Omelettes
- Serves : 20 pieces, approximately 4 servings
- Preparation : 15 minutes
- Cooking/Cooling : 17 minutes
Ingredients
- 15 ml (1 tbsp.) olive oil
- 20 plum tomatoes, cut in two
- 2 shallots, chopped
- 1 garlic clove, chopped
- 4 eggs
- 80 ml (⅓ cup) iÖGO Greek 0% Plain yogurt
- 10 ml (2 tsp.) tarragon, chopped
- 125 ml (½ cup) feta, crumbled
- Salt and ground pepper
Good to know…
Use a silicon mould, as it will be much easier to release the mini-omelettes from the mould. If you use a metal mould, butter it first.
Preparation
Preheat the oven to 200°C (400°F). In a pan, heat oil over medium heat, add the tomatoes and cook for 1 minute. Add the shallots and garlic, and continue cooking for 1 minute. Set aside.
In a bowl, combine the eggs and yogurt. Season, add tarragon, and set aside.
Put the feta and tomatoes in the mini-muffin moulds. Pour in the egg mixture and cook in the oven for 13 to 15 minutes or until the egg is cooked. Let cool for 2 minutes and gently release from the moulds using a small spatula. Serve immediately or let cool and keep in the refrigerator.
Reheat in the oven at 180°C (350°F) for approximately 5 minutes.
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