Guest post from Jo, my cookin’ Farmer Girl sister: Just after Easter we were over-run with eggs. We had spent Easter at the farm and my Mom (Roxanna-danna) sent us home with several containers of eggs. What were we to do with all those eggs? I was also looking at some new ideas for healthy, make-ahead dishes to pack for weekday lunches.
I found this recipe for baked mini-omelets on the Skinny Taste blog and thought it might be a way to kill two birds with one stone: use up a bunch of eggs and have lunches made for the week. I used steamed broccolini and ground beef in my first batch of mini-omelets and they were delicious. But I’ve made several more batches of the mini-omelets using all varieties of vegetables and cheeses. These little omelets turn out great and, when paired with a salad, make a very filling and healthy lunch or breakfast. Note: You will want to oil your muffin tins well and not over-bake your omelets or they will stick to the muffin pans. Adapted from Skinnytaste.com, Broccoli and Cheese Mini Egg Omelets.
Garden Fresh Mini-Omelets
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 12 serving
- 4 cups steamed or sauteed veggies (red pepper, broccoli, spinach, mushrooms, asparagus, etc.)
- 1to 2 cups Grass Fed Ground Beef
- 6 whole large eggs
- 6 egg whites
- 1/4 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup grated cheese (parmesan or other similar cheese)
- 1 teaspoon olive oil
- Salt and fresh pepper
- Cooking spray
- Crushed red pepper, other dried herbs (optional)
1.) Preheat oven to 350°. Brown Grass Fed Ground Beef over medium heat until cooked through and no longer pink. Farmer Girl ground beef is 90 to 92% lean; add water or a small amount of fat if needed. Chop veggies and steam or sauté. (Steaming works well with veggies like broccoli, broccolini, and asparagus).
2.) Once veggies are cooked, add olive oil, salt, pepper, and other seasonings and mix well. Spray a standard size non-stick cupcake tin with cooking spray and spoon veggie mixture evenly into 12 tins. Spoon ground beef over veggies. In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper.
3.) Pour into the greased tins over veggies and ground beef until a little more than 3/4 full. Top with grated cheese and bake in the oven until cooked, about 20 minutes. Serve immediately. Store leftovers in plastic bag or glass containers and store in the refrigerator to enjoy during the week.
An easy, healthy way to start your day. I hope you enjoy this Garden Fresh Mini-Omelets Recipe!