Jun 19, 2012
littleleopardbook

Farmers Market Mini Egg Omelets

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.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

7 Comments

  • [...] a little backwards, but my Mom (the picky eater) doesn’t like eggs and since I was making the Farmers Market Mini Egg Omelets for my Dad, I wanted Mom to be able to join us for brunch, thus I added the [...]

  • Great idea making this omelet in a muffin tin!

    • Thank you! The great thing with doing it this way is that you can make different ones if you have picky eaters that don’t like all of the ingredients!

      • That’s very clever. I’ll have to steal this idea :p

  • No big deal, just creeping on your entire blog. Your food looks AMAZING! I might just have to try some of these out! You keep doing you, cause you are doing great!

    • Aw thanks so much! That just made my day!! Please try some and let me know what you think :-)

Leave a comment

My name is Whitney Bond and I’m a little girl with a big appetite. When people ask 
what kind of food I make, I always say “experimental”. I love coming
 up with new ideas for classic favorites or turning a generally
 unhealthy ... (read more!)

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