Thursday, July 25, 2013

Mini Omelets (Soufflés?)

My goal was to make Mini Omelets using this recipe as a base and doing my own thing with the veggies.  What I got were more akin to mini soufflés...

I'm not sure what went wrong.

What started out as a humble mixture of eggs, egg whites, some lightly sautéed veggies, a bit of cheese and seasoning seemed straightforward enough.

The mixture was portioned into nine wells of a greased muffin tin and baked for 20 minutes at 350°.  As you saw in the in-oven photo above, somewhere along the line these guys decided to leave the omelet life behind and become high-rising soufflés.

Straight out of the oven, these little guys still had a lot of height.

But, as soufflés tend to do, they quickly began to deflate.  However, they never looked quite like I was expecting.

Don't get me wrong, these little guys still tasted great, they just weren't quite as picture-perfect as the inspiration.  I gave mine a little kick with the hot sauce from my July Taste Trunk, and they were mighty tasty.  For those who are interested, I'll share the recipe as I made it below, but perhaps you should refer to Gina's original post and expect the unexpected.

Mini Omelets (Soufflés?)
adapted from Skinny Taste
makes 9 mini omelets

1 teaspoon olive oil
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/4 white onion, diced
2 cloves garlic, minced
1 cup spinach, chopped
4 whole eggs
1 cup egg whites
1/4 cup reduced fat shredded cheddar cheese
salt, pepper, to taste
hot sauce, to taste (optional)
cooking spray

Preheat oven to 350°.  Spray a regular non-stick muffin pan with cooking spray and set aside.

In a nonstick pan, add oil and heat over medium-high heat.  Once pan is hot, add in the bell peppers and onion and lightly sauté for a couple of minutes, then add in the garlic and spinach and sauté for another minute, or until the spinach is wilted.  Remove from the heat to cool down.

In a medium bowl, whisk together the whole eggs, egg whites, cheese, salt, pepper, and hot sauce (if using).  Whisk in the cooled vegetables.

Portion the omelet mixture into 9 wells of the prepared muffin pan, filling each a little more than 3/4 full.  Bake in the preheated oven for 20 minutes.  Serve immediately.  Wrap any leftovers in plastic and refrigerate or freeze.

1 comment:

  1. Yummy! These look great. I am a big fan of eggs and spinach together.


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