These little omelets are my new heartsong. They are low carb, protein rich, filling, and delicious. I’ve been making a pan a week for myself, one of the kids, and one for my husband. They cook up so quick and easy, completely hands off, and just pop right out of the muffin tin once cooled a bit. I then let them cool completely and place in a zipper seal bag in the fridge for quick and easy heat up breakfasts.
Thirty to forty five seconds in the microwave and they taste like they were just made! I find that having things like this handy helps me stay on track because I have a “good” snack to grab rather than a bad one so I am far more likely to make that “good” choice.
Some of my friends mix up just the egg mixture and put that in the muffin tins, then allow their family to add in their own toppings to each individual little omelet – an eggcellent idea!
Sidenote: Dear people of the internets who are experiencing momentary outrage over me not calling these frittatas: move on to your next outrage. We’re good here. I actually had my Low Carb Cooking class vote on this last night and we overwhelmingly elected to choose “Muffin Tin Omelets” so thank you to all the folks in my class for lending your help in that!
- 8-12 eggs
- ½ cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 cup chopped ham
- 3 green onions, chopped
- salt and pepper to taste
- In large bowl, beat together eggs and cream until well blended. Stir in all other ingredients. Spoon into well greased muffin tin, dividing evenly among the cups.
- Bake at 350 for 20 minutes, or until set in the center. Allow to cool slightly before removing from muffin tin. Allow to cool fully before placing in zipper seal bag and storing in the fridge. Eat within 5 days.