Personal Holiday Omelets


8 large eggs

8 T heavy cream

1 t kosher salt

½ t black pepper

3-4 T salted butter, softened, to rub inside the muffin cup openings

4 slices slightly stale crusty French bread cut into ¼” cubes

¾ C grated extra sharp cheddar cheese

1 C zucchini cut into very small dice

½ small, sweet yellow onion cut into small dice

1 Thai red chili chopped into a small dice (don’t use seeds unless you want it really hot!)

¼ C fresh Italian leaf parsley chopped fine

Thin slices of orange for garnish



  • Preheat oven to 375 degrees F.
  • Cut and prepare all the additions for the omelets by cutting up the zucchini, onion, chili pepper, and grating the cheese as well as chopping the parsley. Whisk together in a glass bowl the 8 eggs and 8 T of heavy cream. Make sure it’s well incorporated.
  • Using a 12-opening normal size muffin tin, generously grease the bottom and sides of 8 openings. Please a single layer of the bread cubes in each. Only about 4 or 5 small pieces. Pour the egg mixture into each dividing evenly. Top with the chilis, zucchini, onion, and the grated cheese. Place in oven and cook for about 15 minutes or until the eggs rise dramatically and are slightly browned around the edges.

NOTE: Use your imagination when adding ingredients. All kinds of vegetables, cheese, even meats. Just make sure you don’t add more ingredient than egg mixture and always top with the cheese!

Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!


Follow us Ifeellikecooking