Why hello! It’s nice to be back after taking a 2-week hiatus from blogging. I wish I could say we are completely settled in the new apartment, but it’s taken a bit more time than we expected. I’m excited to finally have some time to share a new post with you, though!
My mom’s side of the family came over this morning for breakfast. Naturally, my mom kindly volunteered me to help cook. I decided to try a recipe for mini omelette muffins that I had seen on Pinterest. They were quite the hit! I made two batches – one with cheddar cheese, broccoli, mushrooms and red pepper, and another with feta cheese, tomatoes, swiss chard and red onion. Both were delicious :)
The best part is there were some leftover. They’ll be perfect for breakfast this week when we need to grab something quickly on-the-go!
Makes 12 muffins
3 tbsp low fat milk
1.5 – 2 cups mixed veggies, finely chopped
1/2 cup cheese
Garlic powder, to taste
Pepper, to taste
1. Preheat the oven to 350 degrees. Line a muffin tin with some paper liner cups. Lightly grease the liners with a bit of cooking spray.
2. In a large bowl, beat the eggs. Add the milk, veggies, garlic powder and pepper. Pour the egg mixture into the paper muffin liners, until they are about 2/3 full. Sprinkle some cheese on top of each muffin.
3. Bake for about 20-25 minutes, until set. We topped these little muffins with a bit of salsa. Yum!!!