I’m just going to flip this omelette here annnddd… I’m having scrambled eggs.” – Unknown
I wish I came up with that quote because it describes my omelette flipping skills to a tee. Or should I say, lack thereof? Seriously, how many times have I been on the verge of “the flip” and said to myself “Yes, this is it. You got this, Erin.” Nope, epic flipping fail. What I think will be my perfect omelet turns into a pile of scrambled egg and veggie mixture. Don’t’ get me wrong, it still tastes great. However, let me tell you, top notch presentation is nonexistent when it comes to my countless omelette attempts.
C’est la vie. I eventually gave up on the traditional way of making an omelette. However, years ago, I came across an amazing idea that I have been using ever since. When I say came across, I mean, my mother (the originally family foodie) introduced me to the world of mini omelettes. It was certainly an “ah ha” moment in the kitchen. A moment of, where have these scrumptious mini omelettes been all my life? Otherwise known as egg muffins or egg cupcakes.
“You can eat omelette at midnight, at lunchtime, all day long. It’s perfect for every occasion.” – Wolfgang Puck
Eggs are so versatile. Wolfgang is right, it truly is perfect for any occasion or time of day. And not just eggs, but specifically an omelette. Breakfast for supper? Yes, please!
Mini-omelettes are super simple and you can make a variety of flavors in one batch. Just think about it, the egg is your base but you have at least 12 to 24 muffin tins to fill up with all sorts of yummy goodness. Here’s a few ideas to get you started: spinach tomato and mozzarella, bacon and cheddar, garlic mushroom and peppers. If you’re drawing a blank, there are an abundance of recipes online.
Prep like you normally would for a large omelet. Heat oven to 350. Cut up all your toppings, beat your eggs and have your herbs and cheese on the side ready to go. You can put them into the muffin tins one of two ways. Either put all your ingredients into a large measuring cup and pour it in, or, place your dry ingredients in the muffin tins and then follow with the egg mixture. I tend to go with the latter, especially if you’re making a variety. Also, I find it limits the splatter when pouring. Bake in oven for about 20-25 minutes.
Make sure the muffin tins are greased well. You can use cupcake liners or parchment paper. I prefer to use the silicone cups as they’re easier to peel off the mini omelettes once cooled.
Realistically, you’re not going to eat them all in one sitting, unless serving them at a gathering of course. Which, by the way, is a great idea as no one expects mini omelettes. Oh, how I love the unexpected!
OK, back to what you would do with the leftovers if you plan on keeping them all to yourself. They’re the perfect weekly meal plan idea. Especially when you need something quick to grab when running out the door. They can be store in the fridge; they’ll keep for about four days. Take them out when needed and pop them in the microwave for about 15 seconds.
Can you freeze them? Of course, make sure they’re wrapped individually in a freezer-safe bag. They’ll store for up to two months. When heating, wrap them in a damp paper towel so they don’t dry out and pop them in the microwave for about 20 seconds. P.S. they taste amazing in a toasted English muffin.
Hopefully I just made your omelette making a little easier. It really is a game changer for those of us who are challenged flippers.
Until next week, that’s all yolks!
Erin Sulley is a self-confessed foodie who lives in Mount Pearl. Email email@example.com Twitter @ErinSulley Instagram @erinsulley.