Wednesday, August 21, 2013

Western Omelette To Go

So, now that I'm trying to follow a Paleo life-style; I'm having to eat more eggs. Yay. Eh, not really. I've never been an egg fan. Or, I should say a fan of egg yolks. Bleh. I don't like the texture or the flavor of egg yolks. However, I've realized that as long as the eggs are cooked, scrambled, etc then I can tolerate them a lot more. So, I've started looking for recipes that involve cooking such as quiches, omelettes, and scrambled. There's a cookbook I really want to buy from health-bent called Primal Cravings. Fortunately, good ol' amazon let's you look inside the book prior to purchasing. One of the recipes that's featured is this one for Western Omelette To Go. I thought it would be perfect for my lifestyle. I get up really early (5:45 am) and only give myself 45 minutes to get ready. So, I want to make something quick, or have something already made that I can pop in the microwave. Suffice it to say; these Omelettes fit the bill. I was able to make them on a Sunday, and since the serving size is about 6 "muffins" I have one for each day of the week, and one for the weekend. Plus, they turned out to be really delicious. One recommendation; do not microwave these little guys for more than 30 to 45 seconds. I think I microwaved mine for like a minute and a half and they ended up being pretty darn chewy. Bleh. Feel free to tweak the ingredients to your liking. Enjoy!

6 slices of ham
6 eggs
2 tbsp bell pepper, finely chopped (I used yellow)
2 tbsp yellow onion, finely chopped
Salt and Pepper to taste
I threw in some cheese as well.

Set your oven to 350 degrees. Take out your muffin pan and grease with some butter. Line the muffin pan with the sliced ham. Set aside. Next, take out a medium sized bowl; and combine your eggs, chopped pepper, and chopped onion. Toss in some salt and pepper. Stir well. I used an ice cream scoop to scoop out the egg mixture and gently pour into the muffin cups. Bake until the eggs are set...about 15 to 20 minutes.