Omelet Muffins With Kale And Broccoli Food

KALE OMELETTE

Steps:

• Crack and beat eggs in a small bowl. Season with salt, pepper and set aside in the fridge while cooking the kale.
• Wash, trim and finely chop kale leaves into small pieces - watch my picture above for visual help.
• Heat a non-stick skillet over medium heat, warm 1 teaspoon of butter and 1 teaspoon of olive oil. When hot, add chopped kale, crushed garlic a pinch of salt and pepper.
• Stir fry for about 1-2 minutes, until the kale has wilted slightly. Take off the skillet and set it aside on a plate.
• Rub a piece of absorbent paper in the skillet to give it a quick clean.
• Add remaining 1 teaspoon olive oil and 1 teaspoon of butter melt, warm, and spread it evenly into the pan, tilting the pan in a rotating motion.
• Reduce to medium-low heat, add beaten eggs and tilt the pan again to spread the egg mixture all over the pan.
• When the sides of the omelette are set and start to dry out, lift them with a spatula to let the uncooked eggs from the middle run under and cook.
• Once the middle of the omelette starts to set, sprinkle the grated parmesan and cooked kale.
• Fold the omelette in half, reduce to low heat and keep cooking until cheese is melted.
• Gently slide on a plate and adjust seasoning, adding more salt, pepper, or a pinch of chili flakes to taste.

OMELET MUFFINS

Steps:

• Preheat oven to 350°F. Grease the interior of a nonstick muffin pan.
• In a medium bowl, add eggs and milk. Whisk until uniform. Stir in cheese, bell peppers, spinach, salt, scallions and any other omelet ingredients you are adding.
• Scoop batter into muffin tin, filling them almost to the rim. You should have enough batter for 12 muffins.
• Bake for about 20-25 minutes, or until eggs are cooked. The muffins will initially be very puffy, but will sink back down when they cool.
• Use a thin spatula to loosen edges of muffins to remove them from the pan. Eat while warm. Store uneaten muffins in fridge or freezer.

OMELET MUFFINS WITH KALE AND BROCCOLI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Beat eggs, heavy cream, salt, and pepper in a bowl with an electric mixer. Fold in kale, broccoli, and onion until evenly mixed. Pour mixture into the prepared muffin tin, filling each cup 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
• Melt cheese on top of muffins and serve.