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[20/100] Omelets inna Cup

Let’s talk about breakfast for a change.  I used to call these “eggy cups,” but FionaPie called them “adorable little omelets” and I couldn’t resist re-naming them.  

For starters, this recipe lets me use all eight of my ramekins (always a bonus in my book).  It’s gluten-free and low-carb and — though I wouldn’t go so far as to call it healthfully low in fat — it does include two superfoods, controls portions, and creates a re-heatable and transportable breakfast.  WINNING all around.

In the time it takes to preheat the oven to 325 degrees, I can usually have these assembled.  You’ll need:

  • cookie sheet, covered in foil — the foil is important, because otherwise you’ll be trying to clean bubbly cheese off the sheet and that’s a pain in the butt I’d rather avoid
  • ramekins (one for each serving you want to prepare; I don’t bother making fewer than four at a time, but I suppose you could do just one if it suited you) — spray the inside lightly with cooking spray


From there, you’ll create the layers.  From the bottom up, I tend to go with:

  • sliced meat (optional) — I use deli slices of ham or turkey, but you could use shredded-up bits of chicken or whatever is handy.  I’ve also made these without meat, and they’re just as yummy.
  • green power-veggie — These days, I use (thawed) frozen, chopped kale.  You’ll need about 1/4-cup per serving.  Spinach works too, but FionaPie prefers the kale.
  • eggs — crack one into each ramekin. leaving the yolk intact if you can.  I used to try to center the yolk in the bed of veggies, but nobody will ever see that and it makes no difference at all in the taste.  
  • some sort of complimentary veggie — Tonight, I used a slice of tomato on top of each egg, because that’s what we had in the kitchen.  Other times, I’ll spoon some salsa on top.  FionaPie suggested mushrooms next time.  
  • shredded cheese — This is a topper.  You want enough for each cup to be covered and bubbly with cheesy goodness as it bakes.  

Admire your work, and pop them in the oven for about 25-30 minutes.  The time can vary, but what you’re looking for is the yolks to be set.  If you were going to eat them right away, then I think mildly soft yolks could be okay, but I worry about safe storage if they’re not cooked through.  Your call.  

After they’ve cooled off, cover each with foil and refrigerate until breakfast.  They reheat nicely with a paper towel on top for about 50 seconds in the microwave.  Dear lord, please cover them, because they will POP and get eggy cheese all over the inside of your microwave and then you’ll cry.  Okay, maybe that’s just me.  Eat ’em right outta the cup or ease them on to a plate or into a bowl…top with extra yumminess if you want (like maybe some more salsa?).  Enjoy!

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Posted by on September 11, 2013 in Uncategorized


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