Tuesday, October 6, 2015

Veggie and Cheese Omelet Muffins

Some days, it is really difficult to find things that my 18-month old daughter will eat. She will change her mind on what she likes from day to day, and sometimes she has a great appetite and other times I am lucky if she eats anything at all. I can pretty much count on her always eating eggs, though. She loves eggs, especially when they are scrambled up with lots of cheese. Making eggs every day though takes time, and it dirties up quite a few dishes. I came across a recipe for mini omelets on Skinny Taste, and I decided to give it a try. I am sure glad I did! The first time I made them, I used broccoli, cauliflower, and carrots. I chose to leave out the broccoli the last time I made them and just did the cauliflower and carrot. You can really use any veggies that you want to in the omelets. I also added more cheese than the original recipe called for, because you can never go wrong with too much cheese. I used paper liners in the muffin tins to avoid having to scrub the pan afterwards! What I love about this recipe is that it combines a good amount of veggies with protein, and it is easy to make. I stored the leftovers in an airtight container in the fridge, and then I just zap them in the microwave for about 45 seconds before serving. Not only does Wendy love eating these veggie and cheese omelet muffins, but I love them too.  Enjoy!

Recipe for Veggie and Cheese Omelet Muffins

1 pound of cauliflower florets (I used Trader Joe's cleaned and cut cauliflower florets)
1 cup matchstick carrots
Salt and pepper
6 large eggs
4 egg whites
2 Tbsp. of half and half
2 Tbsp. of 2% or whole milk
1/3 cup Parmesan cheese
3/4 cup of colby jack or medium cheddar cheese (or cheese of choice), divided
A dash or two of hot sauce, such as Tabasco (optional)
1 Tbsp. of extra virgin olive oil
1 1/2 Tbsp. of unsalted butter, melted

Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners.

In a large pot, bring 4 cups of water to a boil. Add in the cauliflower and the carrots, a sprinkle of salt, and boil for 5 minutes. Drain in a colander and allow to cool for a few minutes.

While the veggies are cooling, crack the 6 eggs and 4 egg whites into a large bowl and stir. Add in the half and half, milk, Parmesan cheese, and 2/3 cup of the cheddar cheese. Add in a pinch or two of salt and some black pepper. Add in the hot sauce, if using. Set aside.

Chop up the cauliflower. Remove the stems and chop the rest into very small pieces. Put the cauliflower into a medium bowl and add in the carrots. Toss with the olive oil and some salt and pepper.

Melt the butter in the microwave in a small bowl. Once melted, let it cool for several seconds. Then dip your finger in the butter and then brush the bottom and sides of each liner with the melted butter. Add the remaining butter to the egg mixture and stir. Drop about 1 - 2 Tablespoons of the vegetable mixture into the bottom of each liner. Then pour the egg mixture in, filling each liner almost full (before doing this, I poured the egg mixture into a large liquid measuring cup to make it easier to pour into the liners). Once all the liners are filled, top each one evenly with the remaining cheddar cheese. Place into the oven and cook for 20 - 22 minutes, rotating the pan halfway through the cooking.

Remove from oven and allow to cool in the pan for 10 minutes. Then remove each one from the pan, peel off the liner, and serve. If you are not serving right away, remove each paper liner (they should peel away pretty easily, but make sure to get all the paper off), and store in the fridge in an airtight container.

If storing in the fridge, you can reheat before serving easily! Just put on a plate, and zap on high in the microwave for 45 seconds to 1 minute. I like to eat mine with a little Tabasco sauce on top. Enjoy!

Recipe Adapted from: Skinny Taste