Omelet Muffins

These individual omelet muffins mean everyone 

can have their favorite omelet fillings, and they

are all ready at the same time.

Omelet making just got easier!

 I had onion, green paper, ham, tomato,

 spinach and cheese. Use whatever you have,

leftover vegetables are good.

 First I sautéed the ham and raw vegetables 

 in a little butter until tender.

 Meanwhile I whisk the eggs.

Add the seasonings and a pinch of

baking powder. That makes them puff.

I add the tomatoes and spinach last. Stirring until

the spinach wilts. I let them cool a bit. I have extra

filling here for an omelet later in the week.

My kitchen assistant and taster 

Sofie is close by...as always. 

 Spray a muffin tin and add a spoonful of

filling to the bottom.

 Top with cheese.

 Pour the eggs on top, filling almost full.

Bake in a 375º oven for 15 minutes.

This is a good time to make whatever else

 you are serving like fruit and coffee. I love 

breakfast recipes that don't need my

constant attention.

 Bake until puffed and golden.

Aren't these the cutest?!

 Remove to a warm plate.

 Leftovers can be reheated the next day

in the oven or microwave

Omelet Muffins

4 eggs

¼ C milk

½ t baking powder

½ t oil

salt & pepper

omelet filling

shredded cheese

Spray a 6 cup muffin tin with cooking spray.

Add a spoonful of omelet fillings, your choice:

(onions, ham, green pepper, mushrooms,

spinach, tomatoes, leftover vegetables)

Add a spoonful of cheese, your choice.

In a medium bowl whisk the eggs and the 

next 4 ingredients and pour over the 

cheese until the cups are almost full.

 Bake @375 for until puffed and golden, 

about 15 minutes.

Enjoy!

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Garlic Butter Salmon in Parchment Packets

Here's another great way to make salmon.

These little salmon bundles are a nice presentation

 for dinner. They make the most tender moist 

salmon and then there's the garlic butter.

That's should be enough to try them. 

You can make just one for yourself, or make

 two or twenty. Plus you can even prep them

 ahead of time so they're all ready to pop 

in the oven whenever you plan to eat. 

Cut the salmon into individual pieces.

 You want one salmon filet per packet. 

Melt the butter in a bowl and add the

garlic, parmesan, lemon, and herbs. 

 Slice the length of the zucchini, then
into half moons. Place in the center of
a square of parchment paper. Drizzle
with a bit of olive oil, sprinkle with
kosher salt and a few grinds of pepper

 Lay the salmon filets on top, season again
to taste and spread with the garlic
butter mixture.

 Fold over the sides of the parchment
and the ends tightly.

 Bake in a sheet @375º for 15 minutes.

 Plate and open carefully.

 Garnish with parsley and Parmesan if desired.

Garlic Butter Salmon 

in Parchment Packets

per packet-1 serving:

1 salmon filet about 6-oz

1 T butter, melted

1 T Parmesan cheese

1 clove garlic, minced

½ T lemon juice

¼ t Italian herb seasoning 

½ zucchini, cut into half moons

½ T olive oil

kosher salt

freshly ground pepper

parsley for garnish

Melt the butter in a bowl and add the parmesan, 

garlic, lemon juice, Italian seasoning, and salt to
taste. Cut a sheet of parchment paper and place
the zucchini in the middle. Drizzle with olive oil
and season with salt and pepper. Top with the
salmon filet. Sprinkle the salmon with salt and
 pepper to taste and spread on the garlic-butter

mixture. Bring the two sided of paper together
and fold over to seal. Tightly roll the ends.
Transfer to a baking sheet. Bake @375º for 15
minutes. Place each packet on a plate; open
carefully. Garnish with parsley and Parmesan. 

double recipe for 2

Enjoy!

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