The Omelette Muffin

Preheat oven to 350°F.

Place grated zucchini in a bowl and sprinkle with salt (aids in draining moisture). Set aside for 15 minutes. Then squeeze excess water from the zucchini and separate the shreds with your fingers so they don’t bunch up. Set the zucchini aside.

In a skillet over medium flame, heat 2 tablespoons of oil. Add onions and cook until they are wilted and translucent. Add garlic, ginger and pepper and heat through for an additional minute.

Add potatoes and zucchini. Stir and heat until both become tender, about 5 minutes.

Add in cayenne, coriander, black pepper and tomato pieces. Stir until spices cook through and pieces are soft.

Add spinach and stir and heat until spinach is wilted. Remove pan from heat and allow the mixture to cool.

Meanwhile in a large bowl whisk together eggs, yogurt and baking powder. Mix the cooled vegetable mixture to the egg mixture. Taste for salt, add more accordingly. Combine all ingredients well.

With remaining oil, brush the wells of a 12-count muffin tray. Divide mixture evenly into the wells.

Bake for 20 minutes or until eggs are set.

Inspired by Madhur Jaffrey’s vegetable omelette recipe, published in “Indian Cooking.”