The Best Omelette Cupcake

Egg is my best friend when it comes to protein as well as quick easy meals for muscle recovery. Our household could go through 48 eggs in less than 2 weeks (including the little one)!

Me and WT have been doing this 21 Day Fix challenge. Yup, the one and only, 21 Day Fix with Autumn Calabrese. We are 5 days in our round 2. To pump it up, WT went out of his way to get the extreme version. They are not kidding with the added word “EXTREME”. The workouts are kicking butts. I don’t lightly say this. It is TOUGH!!! Very TOUGH!!!!! But so happy, so sore after each workout each time. For fuel, we turn to eggs as our source of protein and for a easy quick fix meal.

I have always love eggs. So this egg diet is quite easy to adapt too.

I love them sunny side up (as a dip with toast).

I love them boiled (with oozing yolks).

I love them scrambled (fluffy with ketchup).

I love them omelette. 1 egg omelette? Is that possible? And in cute little cupcake? No way! Yes way! Don’t want to spend more than 10 minutes in the kitchen chopping and cooking, look no further.

This savory cupcake light on the stomach but heavy on flavor without any artificial seasoning. This savory cupcake is moist and fluffy, even hours later. All right, even overnight. Yes, you heard it right. Overnight. Just pop them in a oven toaster the next morning and it will moist and crispy again.

 

Double the ingredients and make extra. Otherwise, you will regret that you didn’t. Like I did.

     

Perfect for breakfast. Ideal for snack. Easy for lunch. Time-free for dinner. And did I forget to mention that toddlers and kids love them? Oh yes, they do!

Omelette Cupcake

Preparation Time: 10 min
Cook Time: 20 + 3mins
Serving: 4 (8 cupcakes)

Ingredients:
8 large eggs
3 cups spinach (packed), chopped
3/4 cup mushroom, sliced
1/4 cup onion, chopped
2 cloves garlic, minced
1 tbsp green onion, chopped
1/2 tsp Kosher salt
1/2 tsp fresh ground pepper
1 tbsp lite shredded cheese
Coconut oil spray
8 medium sized cupcake/muffin liner or tin

Preparation:
Preheat over at 375F. Meanwhile, in a large bowl, whisk eggs until foamy (Tip: Foamy = fluffy and airy cupcake).

Mix in spinach, mushroom, onion, garlic, green onion, salt and pepper.

Spray cupcake/muffin tin or liner with coconut oil. Fill each holder with egg mixture.

Bake for 17-20 minutes, in middle rack, till is set. Take it out and sprinkle a small pinch of shredded cheese on the top of the cupcake. Put it back into the oven and broil on high for 3 minutes, till is brown.

Serve. Drizzle with some hot sauce is a personal preference.