Every day I wake up, walk outside and look at my vegetable garden growing in the backyard. And every day I’m more in awe than the day before. For the first time in my life I can retire my “brown thumb” and say, I grew this! These amazing vegetables and herbs are all mine and I did it! Some may think of this as a bit of an exaggeration but the feeling of accomplishment and awe (for me) is comparable to the growth and birth of my children.
When I woke up today I decided to make a nice breakfast for my family. Instead of a quick trip to the grocery store for some fresh vegetables, I stepped in the backyard and uprooted these colorful rainbow carrots, a red onion and picked fresh grape tomatoes.
Initially I had planned to dice them up and toss them in scrambled eggs to go with the buttered toast but the creative cook in me wanted to showcase these vegetables the way they deserved to be. That’s when I decided to make an egg scramble and bake them in muffin cups making individual omelets. But I won’t lie, I didn’t make a true omelet because I can’t make one that doesn’t end up looking like scrambled eggs. It’s just one kitchen skill I didn’t pick up from my mom.
So this is my cheater-peter-pumpkin-eater version of an omelet that makes it easy to individualize everyone’s dish and have them all cooked and plated at the same time.
- 5 large eggs, beaten
- ½ cup diced vegetables (onion, carrot, tomato)
- ¼ cup shredded cheese
- salt and pepper
- Preheat oven to 350 degrees.
- Spray a muffin pan with non-stick cooking spray
- Sprinkle vegetables in the bottom of 6 of the muffin pan slots.
- Fill each muffin spot ¾ full with egg batter
- Bake 20 – 25 minutes.
- Top with cheese 5 minutes before removing from oven.
- Season with salt and pepper.