How to Cook On-The-Go Omelettes

by Sienna Taylor

If you're like me, you need breakfast fast if you're going to have any for the day. These pre-made, grab and go omelettes freeze well and taste fresh every time. Enjoy!

Supplies

  • 6 Eggs
  • 1 Tablespoon Chopped red onion
  • 2 Tablespoons Chopped tomato
  • 2 Tablespoons Chopped green onion
  • 2 Tablespoons Shredded cheese (your choice)
  • 1 Pinch Salt
  • 1 Pinch Pepper
  • Dried parsley
  • Oil spray
  • Muffin Pan
  • ½ Teaspoons Adobe Goya seasoning
  • Instructions

    Step 1

    Preheat oven to 350 degrees. Spray muffin pan with oil spray and set aside. In a medium bowl, combine red onion, tomato and scallions. FYI - you can use any veggie or meat you like!!!

    Step 2

    Add the salt, pepper, Goya seasoning and cheese to bowl.

    Step 3

    Add the eggs.

    Step 4

    Beat eggs and combine all ingredients until fully married.

    Step 5

    Use a ladle, and spoon out egg mixture into muffin cups. You should have just enough to fill a 6 cup pan. Sprinkle each omelette with a little dried parsley.

    Step 6

    Bake for 15-20 minutes, or until eggs are fully cooked and puffed. Let cool and serve...

    Step 7

    OR... Freeze for later! After freezing, you can reheat omelette in the microwave for 1 minute. Tastes like it just came out of the oven!