Veggie Muffin-Tin Omelets

Veggie Muffin-Tin Omelets are a delicious and easy way to incorporate more vegetables into your breakfast. These mini omelets are fluffy, flavorful, and perfect for busy mornings when you need something quick to grab on the go.

Why Make This Recipe

Making Veggie Muffin-Tin Omelets is a great choice for several reasons:

• Healthy Start: Packed with vegetables, these omelets offer a nutritious start to your day.
• Easy Preparation: They are simple to prepare and require minimal cleanup.
• Versatile: You can customize them with your favorite veggies and cheeses.

How to Make Veggie Muffin-Tin Omelets

Creating Veggie Muffin-Tin Omelets is a straightforward process that anyone can master. Follow these simple steps:

Ingredients

• 6 large eggs
• 1 cup milk
• 1 cup diced vegetables (e.g., bell peppers, spinach, onions)
• 1 cup shredded cheese (e.g., cheddar, feta)
• Salt and pepper to taste
• Cooking spray or olive oil for greasing the muffin tin

Directions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs, milk, salt, and pepper.
3. Stir in the diced vegetables and cheese until well combined.
4. Grease a muffin tin with cooking spray or olive oil.
5. Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes or until the egg is set and the tops are lightly golden.
7. Let cool for a few minutes before removing from the pan.
8. Serve warm or store in the fridge for an easy breakfast on the go.

How to Serve Veggie Muffin-Tin Omelets

Veggie Muffin-Tin Omelets are best served warm. You can enjoy them on their own or pair them with toast and fresh fruit for a complete breakfast. These mini omelets also make a great addition to brunch spread.

How to Store Veggie Muffin-Tin Omelets

To store Veggie Muffin-Tin Omelets, let them cool completely. Place them in an airtight container and refrigerate. They can last up to 4 days in the fridge or can be frozen for up to a month. Reheat them in the microwave when you’re ready to eat.

Tips to Make Veggie Muffin-Tin Omelets

Here are some helpful tips for perfect Veggie Muffin-Tin Omelets:

• Use seasonal vegetables for fresher flavors.
• Experiment with different cheeses for varied tastes.
• Don’t overfill the muffin cups; leave some space for the omelets to rise.

Variation

Feel free to try different combinations of vegetables, like zucchini or mushrooms. You can also add cooked bacon or sausage for extra protein.

FAQs

Can I make Veggie Muffin-Tin Omelets ahead of time?
Yes! They are perfect for meal prep. You can make a batch and store them in the fridge.

Can I freeze Veggie Muffin-Tin Omelets?
Absolutely! Just cool them completely, then freeze in an airtight container.

What tools do I need to make Veggie Muffin-Tin Omelets?
You need a muffin tin and a mixing bowl. For easy cleanup, consider using a non-stick muffin pan.

Buy it here to start making your delicious Veggie Muffin-Tin Omelets!

Enjoy your cooking experience and the tasty benefits of Veggie Muffin-Tin Omelets!

Peppered Sea Scallops With Spinach

A delightful dish combining tender scallops with a spicy spinach purée, making it a perfect choice for special dinners.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine Healthy, Seafood

Servings 4 servings

Calories 320 kcal

Ingredients

  

For the Spinach Purée

• 2 tablespoons butter or mild oil Use butter for richer flavor or oil for a lighter option.
• 1/2 teaspoon cumin seeds
• 1 small onion, finely diced
• 2 cloves garlic, grated
• 1 whole jalapeño, halved, seeds removed and thinly sliced
• 2 teaspoons grated fresh ginger
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 6 ounces roughly chopped spinach leaves
• Salt Salt To taste.
• 1 speck ground cayenne Adjust for spice level.
• 2 tablespoons dry white wine
• 1 cup water for blending Use as needed for desired consistency.

For the Scallops

• 12 large sea scallops, trimmed and patted dry About 1 pound.
• Salt Salt To taste.
• 1 pinch coarsely ground black pepper To season.
• 2 tablespoons mild oil For cooking scallops.
• 1 whole lemon, zest and juice For serving.

Instructions

 

Prepare the Spinach Purée

• In a wide skillet or wok over medium heat, melt the butter and add cumin seeds. Cook until they begin to pop, about 1 minute.
• Add the diced onion and cook until softened and lightly browned, about 3 minutes.
• Stir in garlic, jalapeño, ginger, garam masala, and turmeric. Cook for another 2 minutes while stirring often.
• Add the chopped spinach and stir well. Increase heat to medium-high, season with salt and cayenne. Pour in the wine and cook until the spinach is barely wilted. Remove from heat and let cool.
• Transfer the sautéed spinach to a blender, adding enough water to make a medium-thick purée. Adjust seasoning as needed, pour into a small saucepan and set aside.

Cook the Scallops

• Season scallops with salt and black pepper on both sides.
• Heat a heavy skillet over medium-high heat, add oil and swirl to coat the pan.
• Place scallops in the pan without crowding them. When they start sizzling, reduce heat to medium and cook undisturbed for at least 5 minutes.
• Turn one scallop gently. If it isn’t nicely browned, cook another minute before flipping all scallops and cooking for about 2 minutes more until opaque.
• Turn off heat.

Serve the Dish

• Reheat the spinach purée over low heat and spoon it into warmed shallow plates.
• Top each plate with a few scallops, browned side up, and sprinkle with lemon zest and drizzle with lemon juice.

Notes

Serve warm with a glass of dry white wine. Best when fresh but can be stored in an airtight container in the fridge for 1-2 days. Reheat gently on the stove or in microwave.

Keyword Healthy Recipe, Impressive Dishes, Quick Dinner, Sea Scallops, Spinach