Masala Omelette Muffins
The masala omelette poured into silicone muffin cases, so eight of them cook at once and nobody has to stand over a pan.
Why it works
A spoonful of yoghurt whisked into the eggs adds acidity and a little fat, which keeps the set custardy instead of rubbery at air fryer temperatures. Cooking at 170°C (340°F) rather than full heat means they rise gently and hold their shape rather than doming and splitting.
Method
- Heat the air fryer to 170°C (340°F). Lightly oil the silicone muffin cases or ramekins and stand them on the worktop while you mix.
- Crack the eggs into a bowl, add the yoghurt and whisk for a good 20 seconds until no ribbons of white are left.
- Stir in the onion, tomato, green chilli, coriander, turmeric, cumin, garam masala and salt.
- Fill each case about three-quarters full, then lift them into the basket in a single layer.
- Air fry for 10 minutes. They are done when risen, set to the centre and a skewer comes out clean. They will sink a little as they cool, which is exactly what should happen.
- Run a knife around the rims, turn them out and serve warm with lime wedges.
For the toddler
These suit them almost as they are. Pour a little of the egg and yoghurt into a cup at the end of step 2, before the chilli and salt go in, stir in a pinch of the turmeric and cumin and some tomato, and fill one case with it. Cook it in the basket with the rest. Turn it out and cut it into finger-length strips rather than handing over a whole muffin.
How the toddler notes workChef’s notes
A handful of chopped spinach or grated courgette folded in adds bulk without loosening the mix. Curry leaves, torn in, are worth it if you have them.
Chop the onion, tomato and chilli the night before; the mixture itself takes 90 seconds to put together.
Serve two each on buttered toast, or with a spoonful of yoghurt and mango chutney.
Keep 3 days chilled. Eat cold from the fridge or warm for 3 minutes at 160°C (320°F).