When leaving the Caprino Royale goat farm, the owners handed me a half-dozen fresh eggs from their chickens. I knew I had to make these the star of a new dish, and what better time to make a new star dish than Fathers Day! I also visited the Farmers Market in my hometown of Edmond, OK before the big brunch.
While it was a bit smaller than the Los Angeles Farmers Markets I’m used to I did get some beautiful vegetables to use with my farm fresh eggs! I combined eggplant, red onions and green tomatoes for a miniature egg dish packed with flavor!
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients (makes 9 mini omelets)
- 1 large eggplant (peeled and diced)
- 1 tsp olive oil
- 1/2 red onion (diced)
- 1 jalapeño (de-seeded and diced)
- 6 eggs
- 1/4 cup milk
- 1 tbsp parmesan cheese
- 1 tsp black pepper (divided)
- 1 tsp salt (divided)
- 1 tomato (chopped)
Start by cooking the eggplant in olive oil, 1/2 tsp of pepper and 1/2 tsp salt.
After 3-4 minutes add the jalapeño and onion.
While the vegetables are cooking down prepare the egg mixture.
Those are some beautiful fresh eggs there! Now add in the milk, parmesan cheese and additional salt and pepper.
Next add the chopped green tomatoes to the mixture.
At this time the vegetables should be cooked down. Spray a muffin tin with cooking spray for easy removal of the mini omelets. Place a small amount of vegetable mixture in 9 spots of a muffin tin.
Fill approximately 1/3 full.
Next, add the egg mixture to each.
Place in the oven at 350° for 35-40 minutes or until egg is cooked through.
Use a small knife around the edges to remove the mini omelets and serve.
I served mine with cinnamon sugar crepes (recipe coming soon!)
Click here for printer-friendly version: Farmers Market Mini Egg Omelets
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is Gluten-Free.
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