Mini Cheese Omelettes with Creamy Vegetable Salad
Mini Cheese Omelettes with Creamy Vegetable Salad
Ingredients
- 10 eggs
- 1 cup (100 g) cheddar cheese, grated
- ¼ cup (60 ml) cottage cheese
- Espelette pepper, to taste (optional)
- Cooked ham, chopped
- Cooked broccoli, cut into small florets
- Herbs (such as chives, basil, parsley), finely chopped
- 1/3 cup (75 ml) 35% whipping cream
- 1 tbsp (15 ml) Dijon mustard
- 1 curly-leaf lettuce, torn
- 4 radishes, thinly sliced on a mandoline
- 1 carrot, thinly sliced on a mandoline
- 2 green onions, thinly sliced
Instructions
- With the rack in the middle position, preheat the oven to 375°F (190°C). Generously butter a 12-cup non-stick muffin tin or line with paper or silicone liners.
- In a bowl, whisk together the eggs, both cheeses and Espelette pepper, if desired. Season with salt. Divide among the muffin cups, using ¼ cup (60 ml) of the mixture for each one.
Mini Cheese Omelettes with Creamy Vegetable Salad