Muffin - omelette with boiled potatoes

Mornings when I don't feel like spending too much time in the kitchen but still want something substantial, I make these omelette muffins with boiled potatoes. You can quickly prepare them with what you have in the fridge, and they always turn out just as good. I like them because they don't dirty too many dishes and are ready around the same time as the boiled potatoes.

Quick Info

Total time: about 30 minutes
Preparation time: 10 minutes
Cooking/baking time: 15-20 minutes
Servings: 4 muffins (1-2 people)
Difficulty: easy
Recipe type: breakfast, brunch

Ingredients

For muffins:
3 eggs
3 tablespoons milk
3 slices of dried salami (can be replaced with another cold cut if you prefer)
1 small bell pepper or half, finely chopped
2 tablespoons smoked cheese, grated
Salt, to taste
Pepper, to taste
4 pieces of Aperifrais Delaco cheese (or another spreadable cheese, if needed)
Butter for greasing the molds

For boiled potatoes:
4 medium potatoes
Butter (to taste, a small slice is enough)
Fresh parsley, chopped

Preparation method

1. Prepare the muffin molds: grease them well with butter so that the omelette doesn't stick during baking.

2. In a large bowl, beat the eggs with the 3 tablespoons of milk and salt, to taste.

3. Add the grated cheese, diced salami, finely chopped bell pepper, and a pinch of pepper. Mix everything to combine.

4. Pour the egg mixture evenly into 4 muffin molds.

5. Place a piece of Aperifrais cheese on top of each muffin.

6. Place the tray in the oven at low heat (170-180°C, if you have an electric oven) for about 15 minutes. Check after 12-13 minutes with a toothpick - if it comes out clean, they are ready. It depends on the oven; sometimes it takes a bit longer.

7. Meanwhile, peel the potatoes, wash them well, and cut them into appropriately sized cubes.

8. Boil the potatoes in salted water until tender (about 15 minutes, but check with a fork).

9. Drain them with a spatula, place them in a bowl, and mix them with a little butter and chopped fresh parsley.

10. Remove the muffins from the oven, let them cool for 2-3 minutes, and then carefully remove them from the molds.

11. Serve them warm, alongside boiled potatoes.

Why I make this recipe often

It's quick, and I don't have to stand by the stove. I can adapt the filling based on what I find in the fridge. It can also be prepared for a quick breakfast or a lighter lunch. The muffins don't dry out in the oven and remain soft even after cooling.

Tips and variations

Tips

If you don't have individual muffin molds, you can use a small tray, but don't put a thick layer so they bake evenly.
For a more intense flavor, smoked dried salami works very well.
If you see that the muffins are browning too much on top, cover the tray with aluminum foil for the last 5 minutes.

Substitutions

You can replace the salami with ham, bacon, or even cooked vegetables.
Smoked cheese can be replaced with any hard grated cheese.
If you can't find Aperifrais Delaco, use any kind of creamy cheese or small cubes of feta.

Variations

For a vegetarian breakfast, skip the salami and add more vegetables: sautéed mushrooms, broccoli, or spinach.
You can add a bit of green onion, dill, or even paprika to the batter, depending on your taste.
A few finely chopped sun-dried tomatoes add a special flavor if you have them on hand.

Serving ideas

Besides boiled potatoes, it also goes well with a simple tomato salad.
The muffins can be placed in a container and taken to work, either cold or slightly warmed.
If you want to make them for more people, double the quantities and use a larger tray.

Frequently asked questions

1. Can I use another type of cheese instead of Aperifrais?
Yes, any spreadable or creamy cheese works. Small cubes of feta or fresh cheese are just as good.

2. Can I make the muffins without salami?
Sure. The omelette turns out very well even without meat. You can just add vegetables or even some leftover cold meat, chopped finely.

3. Can everything be prepared the night before?
You can chop the vegetables and meat, but don't beat the eggs with the rest until just before baking. It's better to boil the potatoes fresh.

4. How long do the muffins last in the fridge?
They keep for 1-2 days in the cold, in a sealed container. Reheated, they are not as fluffy, but they are still good cold.

5. What do I do if I don't have a muffin tray?
You can bake in a small ceramic dish, but it shouldn't be too deep. Adjust the baking time so they don't remain uncooked in the middle.

Nutritional values

Approximately, for one muffin with boiled potatoes (1/4 of the recipe): around 250-300 kcal, 12 g protein, 14 g fat, 20 g carbohydrates. The values vary depending on the type of salami and cheese used. The boiled potatoes simplify and do not add extra fat, only the butter added at the end.

Storage and reheating

The muffins can be stored in the fridge, in a container with a lid, for up to 2 days. They can be reheated in the microwave or in the oven at low temperature. The boiled potatoes do not keep very well, it's better to boil them fresh when you want to serve. Reheated, the muffins do not have the fluffy texture they had at first, but the taste remains pleasant.

 Ingredients: For 4 muffins: 3 eggs 3 tablespoons of milk 3 slices of dry salami (can be replaced with anything you like) bell pepper 2 tablespoons of grated smoked cheese salt pepper 4 pieces of Delaco Aperifrais cheese butter for greasing the molds Potatoes nature: 4 potatoes butter chopped green parsley

 Tags:  muffins savory muffins