I’ve got a confession to make, I’m getting pretty tired of eating so many breakfast casseroles. I’ve been looking for something new that I could make for the week and I started to think about how to quickly make an omelette that would be both fast and last for the week. What I came up with was a flat, baked omelette that could be made quickly using a muffin top pan!
The base of a western omelette is ham. So this recipe starts with a regular ham steak!Start by cutting the ham steak into thin strips.Then dice the strips to make 1/4″ to 1/2″ pieces.Next comes the green onions. Make sure to wash them and remove any dead looking or slimy leaves.Then cut the bottom off. Basically an inch or so past where it turns from white to green.Then slice the onions up!At this point I assembled a kit for the omelettes. I have the diced ham, the green onions and some diced tomatoes from a can all in some prep bowls.For the eggs, I added some garlic powder, onion powder, salt and pepper.Then whisked it together!Now, grease the muffin top pan.And pour in the eggs!Cook the eggs for 4-5 minutes at 350 or until the eggs just start to set on the edges as shown above.Then place the fixings onto the eggs.Bake the eggs for 8 more minutes or until the eggs have pretty much set.Then add a triangle of cheese and bake for 1 more minute.Mmmm!
Here’s two Mini Western Omelettes ready for my weekly breakfast in my new GlassLock container!
- Serves: 9
- Serving size: 2 Mini Omelettes
- Calories: 257
- Fat: 18
- Carbohydrates: 4
- Fiber: 1
- Protein: 17
- 1 Ham Steak (310 grams)
- 2 Bunches of Green Onions (12 Green onions)
- 1 14.5 Oz Can Diced Tomatoes
- 12 Eggs
- 120 mL of Heavy Cream
- Salt, Pepper, Onion Powder, Garlic Powder to taste
- 9 Slices Cheddar Cheese
- Dice the ham steak into ¼" pieces
- Slice the green onions into small pieces
- Drain the tomatoes
- Mix the heavy cream, eggs and spices
- Grease the muffin pan and fill each cavity with the egg mixture (note the amounts in this recipe are to make three total pans worth of omelettes)
- Cook for 4-5 minutes at 350 degrees
- Remove from the oven and add the vegetables
- Cook for 8 more minutes or until the eggs are mostly set
- Add cheese and cook for 1 more minute
|Chicago Metallic Muffin Top Pan
Ahh, the muffin top pan. It took me weeks to find this beloved device but after I had it in my grasps, the most amazing thing happened, I created the Holy Grail Almond Buns! This is far and away the most popular recipe on the website. The curved yet right angled slop and flat bottom of this pan create the perfect keto bun.
|Stainless Steel Prep Bowls
These little guys are perfect for pre-portioning ingredients. I use them for holding spices or in a dish where I incrementally add ingredients as I go. You can pre-chop some onions or peppers and store them for later. I even use them to store parts of a lunch I don’t want microwave like in my taco recipe!
GlassLock 17 Oz. Square Food Container
These are my new favorite food storage container! They are good for the refrigerator, microwave and freezer. Additionally, the gasket makes it so they never leak and the lids are super secure.