Recipe

Awesome Mini Mushroom Omelettes

snack, breakfast, recipe, omelette

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

Tips

  1. Try cooking up zucchini or peppers with the mushrooms to change up your omelette flavour. 
  2. Put leftovers away within 2 hours or sooner if they are in a warm location.  Reheat to an internal temperature of 74°C (165°F). 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

  1. Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
  2. Gently rinse mushrooms and onion under cool running water. Slice mushrooms and finely dice onions, then set aside.  
  3. 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.
  4. In a large bowl, whisk together eggs and pepper.
  5. Divide mushroom and ham mixture among 12 lightly sprayed muffin tins. Ladle egg mixture into muffin tins. Sprinkle each with some of the cheese.
  6. Bake in preheated 350°F (180°C) oven for about 20 minutes until the internal temperature of each omelette reaches 74 ºC (165ºF) 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 22, 2024

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