OMELETTE CUPS OR ROLLS

SERVES 4 PREPARATION: 10 MINUTES COOKING: 20-25 MINUTES

➧ ½ each red, green and yellow pepper, seeded and cubed

➧ 1 onion, chopped

➧ 4 mushrooms, roughly chopped

➧ a handful of fresh baby spinach, roughly chopped

➧ 15ml (1T) olive oil

➧ 4 eggs

➧ 125ml (½c) milk

➧ grated zest of 1 lemon (optional)

➧ salt and freshly ground black pepper

➧ fresh basil

Grease an ovenproof dish that fits in the air fryer or a baking sheet with nonstick spray and keep handy. Also keep 6-8 silicone muffin moulds handy.

1 Mix the peppers, onion, mushrooms, spinach and oil in a mixing bowl, making sure the oil covers as much of the veggies as possible. Spread the veggies out in the ovenproof dish or on the baking sheet.

2 Put the dish or baking sheet in the air fryer (no need to preheat it) and roast for 10 minutes. Remove the veggies, mix again and set aside.

3 Beat the eggs, milk, lemon zest (if using), salt and pepper together until well combined.

4 For cups

Preheat the air fryer to 180°C. Put the silicone muffin moulds in the air fryer's basket or on a baking sheet. Divide the veggies between the muffin moulds, then pour the egg mixture over. Fry for 10-15 minutes or until the egg mixture has set. Remove and set aside to cool down.

For rolls

Grease the air fryer basket or an ovenproof dish that fits in the air fryer with nonstick spray. Spread the veggies out in the dish or on the baking sheet and carefully pour the egg mixture over. Fry for 7-12 minutes or until the egg mixture has set. Carefully loosen the omelette and roll up. Slice into rings and secure with lolly sticks (optional).

5 Serve the omelette with fresh basil and more freshly ground black pepper.