2015 Kids Recipe Challenge Winning Recipe: 1st place!
Carter, from Kemptville, enjoys making this recipe. This recipe makes 12 muffins, perfect for a family to enjoy for the week. Make these individual omelettes to take for breakfast on the run or tuck into a lunch for the kids. Easy to pick up and eat warm or cold.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: 12
- Try cooking up zucchini or peppers with the mushrooms to change up your omelette flavour.
- Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat to an internal temperature of 165°F (74°C). Discard uneaten leftovers after they have been reheated.
Ingredients
|
| Onion |
1 small
|
| Mushrooms |
1 pkg (227 g)
|
| Canola oil |
1 Tbsp (15 mL)
|
| Italian seasoning |
1 tsp (15 mL)
|
| Ham or turkey (about 100 g), chopped |
6 slices (about 100 g)
|
| Eggs |
12
|
| Fresh ground pepper |
¼ tsp (1 mL)
|
| Light old cheddar cheese, shredded |
1 cup (250 mL)
|
Directions
- Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
- Gently rinse mushrooms and onion under cool running water. Slice mushrooms and finely dice onions, then set aside.
- In a nonstick skillet heat oil over medium heat. Cook mushrooms, onion and Italian seasoning for about 10 minutes or until golden. Stir in ham.
- In a large bowl, whisk together eggs and pepper.
- Divide mushroom and ham mixture among 12 lightly sprayed muffin tins. Ladle egg mixture into muffin tins. Sprinkle each with some of the cheese.
- Bake in preheated 350°F (180°C) oven for about 20 minutes until the internal temperature of each omelette reaches 165ºF (74 ºC) on a digital food thermometer.
Nutrition Information per serving (1 muffin):
Calories: 138 kcal
Protein: 11 g
Fat: 9 g
Carbohydrate: 3 g
Fibre: 1 g
Sodium: 288 mg
Last Update – June 25, 2024