Mini Breakfast

Asparagus, Mushroom & Blue cheese Omelet 

 

 

Ingredients:

2 cups of chopped asparagus (blanched)

1 cup chopped mushroom

1/2 cup chopped green or red bell pepper

1/2 cup blue cheese

2 large whole egg

1/2 cup large egg whites

Salt and Pepper

1/4 cup shredded mild yellow cheddar cheese 

 

- Preheat the oven to 350 degrees. Using  cupcake pan, spray eight with non stick vegetable spray. Set aside.

-In a large bowl, whisk the whole eggs, whites and blue cheese, and season with a little salt and pepper. Set aside.

-Saute the mushrooms and pepper in a medium saute pan, in one tablespoon of vegetable oil. Set aside and let cool.

-Add the asparagus mixture to the eggs, and equally divide among the eight prepared molds. Sprinkle the tops with the cheddar cheese. Bake for approximately 18 to 22 minutes. Remove from the oven, and cool on a wire rack.

-After about 15 minutes, carefully remove from the cupcake molds, and serve or you can, when they are completely cool, wrap each one of the omelets in plastic wrap, and store in the refrigerator or the freezer.  Reheat in a microwave over for 1 minute.

 

Chef Ed's Note:  
This recipe can be doubled.

 

VARIATION:

Broccoli, Mushroom Omelet -replace the asparagus with 2 cups of steamed and chopped broccoli, and instead of blue cheese, add grated Parmesan cheese. Omit the bell pepper.

 

 

 

 

 Enjoy Chef Ed