Baked Mini Omelettes

These beautiful omelettes are sure to be a recurring hit. The options are unlimited. Add vegetables, cheese, top with sour cream, etc..I tend to throw in whatever I find in the refrigerator. Slim pickins this morning after a week of tearing up the fridge, but have to say I am still tickled with the turnout.

This was made in a single mini pie pan, you can always use a mini muffin or cupcake tray

Ingredients:

2 eggs per serving (this recipe is 1 serving)
1/2 cup of chopped red onion
1/2 cup chopped tomatoes
1/4 cup chopped jalepeno (optional)
1/4 cup chopped red bell pepper
1 slice of muenster cheese
salt/pepper to taste

Preheat oven to 350 degrees.

Thoroughly coat your mini pans with extra virgin olive oil and then remove excess to avoid the omelette from being greasy

In a medium size bowl, mix together all of your ingredients and pour into pans filling to the brim

Bake 20-30 minutes or until golden brown

Using a butter knife to loosen, pop your mini omelette onto a plate and top with your favorite hot sauce

Enjoy!