Omelette bites

You can bake these in a regular muffin pan in the oven or you can place the muffin pan in a water bath to make a ‘faux sous vide’. This makes the omelette super smooth and creamy.  The lower and slower you cook them, the better.  Using a silicone muffin tray works best.

INGREDIENTS

• 16 eggs, beaten
• ½ tsp salt
• Freshly ground pepper
• ½ loosely packed cup (55 grams) crumbled feta cheese
• 1 packed cup fresh baby spinach, finely chopped
• 1 cup diced red pepper

INSTRUCTIONS

Preheat oven to 300˚F.

Using a water bath:

1. Pour water ⅓ of the way up a 9×13 pyrex dish or larger roasting pan (it will need to hold the muffin tray). Set aside.  Grease a 12-cup muffin tin.  Using a silicone muffin tray works best if you have one.
2. Beat the eggs, salt and pepper in a pourable bowl.
3. Divide cheese, spinach and red peppers between the 12 muffin cups, then evenly fill with the beaten eggs.
4. Cover the muffin tray with a sheet of parchment paper, then tightly cover with foil. Place the water filled roasting pan in the oven, and then place the muffin tray in the water filled roasting pan. Leave uncovered.
5. Bake for 75-80 minutes.
6. Remove the water bath with the muffin tray in the water bath from the oven and let them rest in the water bath until the water is cool. Remove the tray, the parchment and the foil, and then remove the omelettes from the muffin cups.

Regular baking method:

1. Grease a 12-cup muffin tin.
2. Beat the eggs, salt and pepper in a pourable bowl.
3. Divide cheese, spinach and red peppers between the 12 muffin cups, then evenly fill with the beaten eggs.
4. Bake uncovered for 75-80 minutes.

Remove from oven and let cool before removing omelettes from the muffin cups.

Makes 12

The omelettes freeze well.