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Chive and Zucchini Mini Omelettes

 

I love making these mini omelettes in  muffin tins – because they are easy and you always have leftovers.  These are easy enough to get the kids involved – so why not make a batch for Mom for Mother’s Day?  Bonus – because this makes quite a bit, there should be leftovers so mom won’t have to make breakfast on Monday either!! 

 

Ingredients:

  • 9 large organic free range eggs

  • 1 medium sized organic* zucchini, grated – approx. 3/4 cup

  • 3/4 cup of chopped baby spinach (about 3 handfuls before chopping)

  • chopped fresh chives – about 1 Tablespoon (add more if you like more!)

  • 1/2 teaspoon of high quality salt

  • 1/4 cup of water

Optional:

  • 1/2 cup of grated cheese

  • 1-2 slices of bacon or ham, chopped

Optional for serving:

  • Salsa (I like green salsa with this) or hot sauce

  • Avocado slices

  • Roasted new potatoes

Other good veggies to include in these:  

  • onions (I sauté these first)

  • chopped tomatoes

  • red peppers

  • chopped broccoli

  • asparagus (blanched for a couple mins)

 

Directions:

Preheat the oven to 350 degrees

  1. Grease a 12 cup muffin tin with butter or avocado oil

  2. Grate the zucchini.

  3. Finely chop the chives and chop the spinach

  4. Crack the eggs into a large bowl, add the water, and lightly whip.

  5. Add in the salt, zucchini, spinach, chives, and any other ingredients you choose.

  6. Spoon evenly into muffin tins (should come up about 3/4 of the way – leave some room, as these will poof up).

  7. Bake for about 17 mins.

  8. Take out of the oven and serve!

 

  • I recommend using organic zucchini because zucchini can be GMO.

 

 

 

 

 

 

 

 

 

 

 

 

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