Omelette Muffins with Spinach, Ham and Cheddar

June 17, 2012

These little guys are pretty great. They are everything you love in a traditional omelette, but packed into an itty-bitty living space. If you have a crowd to feed, these should be on your list. After all, you can whip up 12 omelette muffins in about half an hour.

We decided to go with spinach, ham and cheddar—a hearty, classic combination. The eggs bake up nice and fluffy. While the spinach, ham and cheddar speckle the muffin with delicious bursts of flavor.

Later, we mused about eating the omelettes sandwiched in an English muffin. Like a grown-up and almost classy Egg McMuffin.

Omelette Muffins with Spinach, Ham and Cheddar

8 eggs

1/2 cup plain Greek yogurt

1/4 cup milk

1 cup shredded cheddar cheese

1 cup ham, cubed

1 tablespoon butter

1/2 cup onion, diced

2 cups fresh spinach

Salt and freshly ground pepper

Start by sautéing the onion in the butter over medium heat. Cook until translucent and golden, add spinach and cook until wilted. Let the combination cool.

Meanwhile, whisk together eggs, yogurt and milk. Add remaining ingredients, including spinach mixture.

Evenly divide the egg mixture into a greased muffin pan. Bake at 350°F for approximately 20 minutes or until eggs are set.

On a side note, a special thank you to our friends and their chickens that supply us with beautiful, fresh eggs. Seriously—look at them…