12 large eggs
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 – 1 cup Colby jack cheese, shredded (or your cheese of choice)
Green Onion, finely diced
Yellow Onion, finely diced
Red Bell Pepper, finely diced
Green Bell Pepper, finely diced
Orange Bell Pepper, finely diced
Yellow Bell Pepper, finely diced
Spinach, fresh (chiffonade)
Baby Portobello Mushrooms, diced (best if sautéed first to bring out the woody flavor)
Cherry Tomatoes, diced
Preheat oven to 350°.
Spray the mini cupcake tin with a flour-based cooking spray and set aside.
In a large mixing bowl, combine eggs, salt and pepper. Lightly whisk and pour into mini cupcake tin until 3/4 full. Do not overfill. Gently add your selected ingredients to each egg mixture. Finally, sprinkle about 1/2 teaspoon cheese on top of each mini omelette.
Bake for 20 minutes on the middle rack of oven.
Remove each mini omelette using a tablespoon by rounding them out and place on a cooling rack to cool for approximately 5 minutes.
Skinny Mini Omelettes:
In place of eggs, use a liquid egg white product.