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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°F 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.

5 from 1 vote
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Farmers Market Mini Egg Omelets

Fresh veggies are sauteed, then placed in muffin tins and topped with whisked eggs, cheese and tomatoes in these easy Farmers Market Mini Egg Omelets!

Course Breakfast, Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 9 mini omelets
Calories 72 kcal
Author Whitney Bond

Ingredients

  • 1 eggplant peeled and diced
  • 1 tsp olive oil
  • 1/2 cup red onion diced
  • 1 jalapeño seeded and minced
  • 6 eggs
  • 1/4 cup milk
  • 1 tbsp parmesan cheese grated
  • 1 tsp black pepper divided
  • 1 tsp salt divided
  • 1 tomato chopped

Instructions

  1. Add the olive oil to a large skillet over medium high heat. Add the eggplant, 1/2 tsp black pepper and 1/2 tsp salt.

  2. After 3-4 minutes add the jalapeño and onion. Cook for an additional 3-4 minutes.

  3. While the vegetables are cooking down prepare the egg mixture.
  4. Whisk the eggs, milk, parmesan cheese, 1/2 tsp black pepper and 1/2 tsp salt together in a medium mixing bowl.

  5. Add the chopped green tomatoes to the egg mixture.

  6. Spray a muffin tin with cooking spray.
  7. Fill 9 spots of a muffin tin ⅓ full with the vegetable mixture.
  8. Add the egg mixture to each.
  9. Place in the oven at 350°F for 35-40 minutes or until egg is cooked through.

  10. Use a small knife around the edges to remove the mini omelets.