Sandra Daniels, the owner of Hippos and Hashbrowns and a vendor at White Rock Farmers Market, stops by Good Day to make mini omelets in the oven.
Baked Mini Omelets
1/8 teaspoon salt
3 tablespoons salsa (or milk)
3 tablespoons heavy cream
½ cup shredded cheese
Optional – 2-6 tablespoons finely chopped herbs or seasonal vegetables (green onions, asparagus, spinach, peppers)
Preheat oven to 350F.
Beat eggs with salt. Add cream, milk or salsa and mix well.
Divide cheese and optional ingredients into 6 ungreased silicone muffin cups.
Place muffin pan on a tray and pour about 1/3 cup mixture into each of the 6 cups on top of the cheese/veggies.
Bake at 350F for approximately 20-25 minutes until eggs are set. They will be a little puffy but will deflate slightly when you take them out of the oven.
Serve immediately or refrigerate and eat within 2 days. May be microwaved for 15 seconds or so to reheat.