Whenever I get a little homesick, I think of all the memories in my life, and so many of them are centered around food.
Food always brings people closer together.
We share laughs, discussions and love through food. It’s a fundamental part of our lives that makes us who ?we are.
Whether it’s your grandmother’s famous sauce recipe or dancing in the kitchen with your dad while scrambling eggs, these memories can recall sentiments that make us feel warm and wash the bad, not-so-important stuff away.
Omelets have been one of my favorite food memories for as long as I can remember, but they are time-consuming, hard to make for many people and do not ?reheat well.
Then came along the saving grace on Lauren Conrad’s website: omelet muffins.
Each muffin you create can complement the person who will devour it.
I love ideas like this when you are trying to please multiple people or cannot decide what you want to make for yourself.
That’s right. You can satisfy multiple people who like different things with this recipe. So if you know any picky eaters, this is for you.
Additionally, these muffins reheat well while still containing a great taste. These muffins do not become dried out after further cooking.
This can be a light meal or paired with a bagel for something more well-rounded.
Here’s what I used:
- 6 eggs (1 egg per muffin you want to make)
- Diced onion
- Diced green pepper
- Cheddar cheese
- Monterey jack cheese
- Muenster cheese
- Feta Cheese
- Chopped spinach
- Salt
- Pepper
- Flour
- Oregano
Here’s what you’ll do:
1. Preheat your oven to 350 degrees and spray a muffin/cupcake pan with non-stick cooking spray.
2. Scramble the eggs, and as a simple rule, once you think they are scrambled enough, scramble them for another two minutes. Sprinkle the eggs with salt and pepper and scramble again.
3. Sprinkle a little flour into the scrambled egg mixture and mix in. Adding flour to scrambled eggs increases their fluffiness and overall makes them taste better and look fuller.
4. Chop and dice all of your ingredients you would like to place into the omelets. I made two kinds of omelet muffins. For the first kind I used diced onion, green pepper, spinach and cheddar cheese. For the second kind I used spinach, feta cheese, diced onion and sprinkled oregano in the mixture. For the third kind I used cheddar cheese, Monterey jack cheese, and muenster cheese. I suggest adding in cooked bacon or sausage or deli ham for non-vegetarian eaters.
5. Sprinkle the ingredients you would want in your omelet in the bottom of each muffin compartment. Poor in the eggs but do not fill quite to the top and stir.
6. Bake the muffins for 18 to 20 minutes or until you can stick a fork in the muffin and it comes out clean.
