Vegetarian Western Mini Cheese Omelets

Yield 10 mini omelets 

 

These mini Western omelets is a variation on my Broccoli and Cheese Mini Egg Omelets.

Usually Western Omelets have diced ham in them, I left out the ham making these vegetarian.  

Ingredients:

Preheat the oven to 375 degrees

 

2 tablespoons olive oil

1 cup very small diced Bell Red Pepper

1 cup small diced Vadalia onion

2 cups of Baby Bello Mushrooms, chopped fine

1 cup egg whites

4 whole large eggs

Salt & Pepper

1 teaspoon of your favorite hot sauce 

1 cup shredded sharp cheddar cheese.

 Heat one tablespoon of olive oil in a large saute pan, add the chopped mushrooms, season with a little salt and pepper- saute until the mushrooms are soft- take off heat and drain them; set aside

In the same saute pan, add the additional olive oil and saute the bell red pepper and onion, until soft, take off heat and drain them; set aside

.

In a large bowl, combine the mushrooms, pepper and onions; set aside until cooled to room temperature. Meanwhile, beat the egg whites and whole eggs to well combined.

 Spray two cup cake pans with non stick spray, and divide the mushroom mixture to yield 10 cup cake size omelets. Pour into the tins over the mushroom mixture, top with the shredded cheddar cheese, and bake for about 20 minutes

 

Remove from the oven, and let cool about 5 minutes, than carefully remove each omelet unto a wire rack, and let cool completely if you are going to store them in the refrigerator.

 

Enjoy, Chef Ed