We like to make cute looking foods here at UCL, so here are heart shaped baked omelettes perfect for the month of February.
The key to getting the perfect heart shaped omelette is to use a heart shaped mold.
And just to be clear…
Baked Heart Omelettes (makes 7 mini omelettes)
½ to ¾ cup shredded gruyere or cheddar cheese (amount depends on how cheesy you are! lol)
½ cup grape tomatoes, each cut in half
3 cups baby spinach
3 tbsp. red onion, diced
1 clove of garlic, minced
2 tbsp. 2% milk
1 tbsp. cooking oil
Salt and pepper for seasoning
- Preheat oven to 350 degrees Celsius.
- Heat onions and garlic with oil over medium heat until the onions have become translucent. Add the grape tomatoes. Flatten the grape tomatoes with a spatula while cooking them. When the grape tomatoes have wilted, add the baby spinach. Continue to cook until the baby spinach has wilted. Set aside.
- In a bowl, beat eggs and milk. Mix in the cooked vegetables and cheese to the beaten eggs. Season with salt and pepper.
- Spoon mixture into heart shaped molds. Bake for 10-15 minutes or until the sides of the omelette have browned.