These individual omelet muffins mean everyone
can have their favorite omelet fillings, and they
are all ready at the same time.
Omelet making just got easier!
I had onion, green paper, ham, tomato,
spinach and cheese. Use whatever you have,
leftover vegetables are good.
First I sautéed the ham and raw vegetables
in a little butter until tender.
Meanwhile I whisk the eggs.
Add the seasonings and a pinch of
baking powder. That makes them puff.
I add the tomatoes and spinach last. Stirring until
the spinach wilts. I let them cool a bit. I have extra
filling here for an omelet later in the week.
My kitchen assistant and taster
Sofie is close by…as always.
Spray a muffin tin and add a spoonful of
filling to the bottom.
Top with cheese.
Pour the eggs on top, filling almost full.
Bake in a 375º panggangan for 15 minutes.
This is a good time to make whatever else
you are serving like fruit and coffee. I love
breakfast recipes that don’t need my
Bake until puffed and golden.
Aren’t these the cutest?!
Remove to a warm plate.
Leftovers can be reheated the next day
in the panggangan or microwave
¼ C milk
½ t baking powder
½ t oil
salt & pepper
Spray a 6 cup muffin tin with cooking spray.
Add a spoonful of omelet fillings, your choice:
(onions, ham, green pepper, mushrooms,
spinach, tomatoes, leftover vegetables)
Add a spoonful of cheese, your choice.
In a medium bowl whisk the eggs and the
next 4 ingredients and pour over the
cheese until the cups are almost full.
Bake @375 for until puffed and golden,
about 15 minutes.