It’s an all-day breakfast dish and it’s a portable food that can be brought to picnics. These palm-sized omelettes can be stored in the fridge overnight and reheated in the microwave the next day. They are delicious. And they have everything in them too — protein, vegetables and dairy.

Serves -6

Ingredients

• ¾ cup broccoli florets
• salt
• 12 large prawns peeled and deveined
• 3 large eggs
• 1 teaspoon herb salt or substitute ¾ teaspoon plain salt and ¼ teaspoon ground pepper
• 3 tomatoes cored and cut into small pieces
• 2 tablespoons chopped parsley plus more to garnish
• 3 tablespoons grated Parmesan plus more to garnish

Method

1. Preheat the oven to 190C.
2. Spray (or brush) the holes of a six-hole muffin pan with oil.
3. Blanch the broccoli florets in lightly salted water for one minute, pour into a strainer and cool under the tap.
4. Reserve six of the best-looking shrimps and roughly chop the rest.
5. In a mixing bowl, whisk the eggs with the seasonings.
6. Stir in the tomatoes.
7. Add the cooled blanched broccoli and chopped shrimps.
8. Add the parsley and Parmesan, and stir everything together.
9. Ladle the mixture into the prepared muffin pan.
10. Top with the reserved whole shrimps.
11. Bake in a preheated 190C oven for 18 minutes.
12. Loosen the sides of the omelettes with a thin knife to release.
13. Sprinkle the Parmesan shrimp omelette muffins with more parsley and cheese before serving.