Mini cheese, tomato and basil omelettes/quiches

I thought I'd share these with you as they are great for popping into a lunchbox as a snack for the on the go. Especially as I often find it really hard to think of things which are easy to snack on on the go apart from cubes of cheese and atkins bars! They are also v quick to make and will keep in the fridge for a few days once done as well. 

To make them is so easy, you will need (makes six):

• 4 eggs
• some grated cheese-I used 100g of mature cheddar which made them taste quite cheesy but you may prefer more or less
• 6 cherry tomatoes- chopped finely 
• a handful of basil- chopped finely 

You will also need a silicone muffin tray, (or you could you a cupcake tray to make them smaller), and some spray oil to stop them sticking to the tray (or you could probably brush the tray with a little oil instead)

Then you simply:

• Crack the eggs into a bowl and beat them with a fork as though you were making a normal omelette
• Add the other ingredients and beat the whole mixture together untill it is well mixed

• Spray the muffin tray with the spray oil very lightly just so it is coated all round but you may want to wipe some of the oil off it is too thick
• Pour the mix into the tray, I used a tablespoon to 'drop' the mix into each hole but if you had made the mix in a jug (which I will do next time) you could easily pour it in

• Pop the tray into the oven at about 200 degrees for ten minutes or untill the omelettes have risen nicely and feel firm

• Leave them to cool (or you can eat the hot of course also)
• Enjoy!

Once cooled these will keep in the fridge, I have kept them for about 3-4 days so far and they still taste fresh!

Next I am going to experiment with different flavours as they make such great little low carb tasty snacks!