I enjoy a good omelette. When I am on family vacation, that is a go-to for breakfast. Occasionally, I make them at property too. And the wonderful factor about an omelette is this. You can rather much set nearly anything in it that you want. My staples are ham, cheese, tomato, onion and spinach. If I am whipping up an omelette in my kitchen area, prospects are 1 or all of those people elements is going to be in it.
This early morning, in our weekly What’s Cookin’? phase, Brooklyn Maple, from Kentucky Legend, is sharing her variation of an omelette. And this just one is likely in the oven as a substitute of being cooked in a skillet on the stove prime. I haven’t tried out to make an omelette like this, but I am in enjoy with the ease of the strategy. Incorporate the truth it has broccoli and mozzarella in it, I am completely on board. As well as, the recipe is Keto-helpful.
KENTUCKY LEGEND’S BAKED BROCCOLI & MOZZARELLA KETO OMELETTES
- 1 cup (250 mL) chopped Kentucky Legend Quarter Sliced Ham
- 1 cup (250 mL) modest broccoli florets
- 1 cup (250 mL) shredded mozzarella cheese
- 1/4 cup (60 mL) finely chopped inexperienced onion
- 12 eggs, overwhelmed
- 1/2 cup (125 mL) 35% whipping cream
- 1 tbsp (15 mL) Dijon mustard
- 1/4 tsp (1 mL) each salt and pepper
Preheat oven to 350ºF. Grease 12-cup muffin tin with nonstick cooking spray.
Toss collectively ham, broccoli, mozzarella and eco-friendly onion divide evenly among the muffin cups. Whisk jointly eggs, product, mustard, salt and pepper pour slowly and gradually into muffin cups.
Bake for 22 to 25 minutes or right until puffed and golden brown permit amazing a bit. Provide warm or at home temperature.
Suggestion: Can be protected and refrigerated for up to 5 days.
To see other delectable Kentucky Legend recipes, Simply click Listed here.