Un-grumpy the grumpy on Thanksgiving morning with these personal omelets ready in NO TIME.

Breakfast/Brunch / November 26, 2014

If you’re not a morning person like I am, you find people like me a TOTAL mystery. I love to arise and begin cooking on Thanksgiving morning, holiday music blaring, my arms elbow deep in the backside of a turkey as I slather it with butter, and stuff it with herbs, onions and lemons. And you just STARE at me like I’m a unicorn in church.

Okay, I want you to be happy like me! And maybe a little breakfast will help. I know, you don’t eat breakfast, but it’s a holiday for heaven’s sake! Work with me.

And so I have come up with these personal, make in a jiffy, single serving holiday omelets. You can have the ingredients ready and poured into each cup. Then as you’re handing Grumpy his coffee, steer him towards the stove to sprinkle in the ingredients of choice into the omelet cup, then pop them in the oven. Everybody has the flavors they want and soon we’re all singing “I Saw Mommy Kissing Santa Clause!” in unison.

Yesssss….


Personal Holiday Omelets

INGREDIENTS:

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

 


METHOD:

  • 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!



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