Sunday, February 24, 2013

Mini Omeletes, AKA Egg Muffins


These little beauties are called Egg Muffins in my house, but only because I make them in a muffin tin. They are basically mini omelets and they are by no means my creation, just my take on the many versions I've seen floating around on the internet.  They are incredibly easy to make, very versatile, and very easy to adjust to your taste.

I had to play around with these to find something that worked well in my family and in my oven -- the first few batches I made stuck to the sides of the cups, some ended up rubbery, some ended up not completely cooked.  I ended up finding the magic combo that works for me.  Hopefully it'll work for you, too, because they are delicious, easy, and really healthy!


chop, chop, chop

start the layers! zucchini...

tomato...

lots of tomatoes...


green onions...



fill each cup with the eggs...



add a little cheese because you can never go wrong with cheese...


the finished product.




Egg Muffins

Ingredients:

8 eggs
a variety of vegetables -- I used

  • 1 medium zucchini
  • 3-4 green onions
  • 3 Roma tomatoes

1/4 cup shredded cheese (optional, I used Trader Joe's Quattro Formaggio)
salt, to taste (I used about 1/2 tsp)
pepper, to taste (I used about 1/2 tsp)
seasonings (I used about 1/2 tsp Mrs. Dash Garlic & Herb), to taste

Directions:



  1. Preheat oven to 325ยบ.
  2. Prepare all of your ingredients.  Chop/dice all vegetables to about the size of salsa ingredients.  You want them to be small so you get vegetables in each bite.  For the tomatoes, make sure you also de-seed them.  I chop my green onion very finely so I get the flavor but not big chunks.\
  3. Break eggs into a small glass bowl to be sure you don't have a bad egg or have pieces of shell in it and then dump into a large measuring cup with a spout -- it will make it easier to pour into the muffin tin.
  4. Mix seasonings into eggs and whisk until everything is blended.
  5. Spray muffin tin with non-stick spray.  Put cupcake liners into tin and then spray liners with non-stick spray.  
  6. Begin the layering!  Put biggest vegetables at the bottom and fill each cup about 3/4 full.
  7. Pour eggs over vegetables until eggs just cover the vegetables.  Depending on the size of your eggs, you may need an extra egg.  
  8. Sprinkle cheese on top of eggs.  I used a pinch or two on each, it's really just to add some flavor to the eggs.
  9. Bake muffins for about 18 minutes, rotating half way through cooking time.  
  10. Let them cool on a wire rack until you can handle them, then remove wrappers.  They are easiest to remove when still warm.
  11. Keep in an airtight container in the refrigerator for up to a week.  You may need to throw a paper towel in with them to keep moisture from gathering.
Now, here's the best part!

Nutritional Info:

12 Servings
Amount Per Serving
  Calories75.3
  Total Fat4.6 g
     Saturated Fat1.9 g
     Polyunsaturated Fat0.7 g
     Monounsaturated Fat1.2 g
  Cholesterol128.2 mg
  Sodium183.9 mg
  Potassium177.1 mg
  Total Carbohydrate2.7 g
     Dietary Fiber0.7 g
     Sugars0.5 g
  Protein6.0 g

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