I really like a very good omelette. When I’m on trip, that could be a go-to for breakfast. Often, I make them at residence too. And the wonderful thing about an omelette is that this. You possibly can just about put something in it that you really want. My staples are ham, cheese, tomato, onion and spinach. If I’m whipping up an omelette in my kitchen, chances are high one or all of these elements goes to be in it.
This morning, in our weekly What’s Cookin’? phase, Brooklyn Maple, from Kentucky Legend, is sharing her model of an omelette. And this one goes within the oven as an alternative of being cooked in a skillet on the range prime. I have not tried to make an omelette like this, however I’m in love with the convenience of the thought. Add the very fact it has broccoli and mozzarella in it, I’m completely on board. Plus, the recipe is Keto-friendly.
KENTUCKY LEGEND’S BAKED BROCCOLI & MOZZARELLA KETO OMELETTES
- 1 cup (250 mL) chopped Kentucky Legend Quarter Sliced Ham
- 1 cup (250 mL) small broccoli florets
- 1 cup (250 mL) shredded mozzarella cheese
- 1/4 cup (60 mL) finely chopped inexperienced onion
- 12 eggs, overwhelmed
- 1/2 cup (125 mL) 35% whipping cream
- 1 tbsp (15 mL) Dijon mustard
- 1/4 tsp (1 mL) every salt and pepper
Preheat oven to 350ºF. Grease 12-cup muffin tin with nonstick cooking spray.
Toss collectively ham, broccoli, mozzarella and inexperienced onion; divide evenly amongst muffin cups. Whisk collectively eggs, cream, mustard, salt and pepper; pour slowly into muffin cups.
Bake for 22 to 25 minutes or till puffed and golden brown; let cool barely. Serve heat or at room temperature.
Tip: Might be coated and refrigerated for as much as 5 days.
To see different scrumptious Kentucky Legend recipes, CLICK HERE.
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