Eggs are one of the best fast foods available. They are economical and provide a host of nutrients and vitamins our bodies need. And they can be eaten on their own or as part of a multitude of sweet and savory dishes.
The white of the egg (albumen) is all protein with very little fat, and the yellow yolk (the vitellus) contains the fat and many other nutrients. All together an egg is a powerhouse food that contains vitamins A, D, E, and various B vitamins; the minerals selenium, calcium, iron, and zinc; and the antioxidant lutein.
Eggs are my go-to food when I haven’t prepared anything for dinner. This recipe is a favorite, especially with my kids. They love the small size of the dish. I love that they are getting a quality meal!
My kids call this Egg Cupcakes:
- 1 Tbsp extra virgin olive oil
- 1/2 cup onion, diced
- 1 1/2 cups mixed diced vegetables such as mushrooms, zucchinis, bell peppers, eggplant, broccoli, cauliflower, and tomatoes
- 6 large free-range eggs
- 1/2 cup cheddar cheese, shredded
- Salt and pepper to taste
Preheat oven to 350 F.
Line a muffin tin with paper liners. Heat a heavy skillet over medium-high heat and add oil. Add onions and cook until just starting to brown, about 5 to 6 minutes. Add vegetables and cook for a few minutes, until tender. Remove from heat and let cool to room temperature.
Whisk eggs in mixing bowl until frothy, stir in cooked vegetables and cheese, season to taste with salt and pepper, and pour into muffin pan.
Bake for 20 to 25 minutes until the little omelettes are cooked and slightly golden on top.
Serve by itself or with a piece of Ezekiel bread. This can easily be packed for an easy lunch as well! Enjoy!
Photo from here, with thanks.