Omelet Muffins

Smoked Salmon + Parmesan Omelet Muffins 

I was on my own for dinner tonight so I ask myself out of all the recipes in the world, what was I in the mood for? Eggs came to mind (I think I saw a pretty photo of a poached egg recently that triggered the craving). I thought about omelets, but I’m not that great at making them, so I then I decided something baked would be fun to try. In a muffin cup. I checked out a few recipes online and settled on this one from Kalyn’s Kitchen as inspiration: Cottage Cheese and Egg Breakfast Muffins. I liked that there was flour in them for a heartier texture and when she said it was like a cross between a biscuit and an omelet, I knew this was the one!

I also LOVE smoked salmon and dill in eggs, so that’s the direction I headed.

Here’s the kind of salmon I buy:

Here’s the recipe I came up with:

• 3 oz fat-free cottage cheese (about 1/3 a cup)
• 2 eggs, beat
• 1/4 cup whole wheat pastry flour
• 1.5 tbsp water
• Lots of dried dill
• 2.5-3 oz smoked salmon (about 1/3 cup chopped?)
• 1 tbsp ground flax (Kalyn used almond meal so I thought maybe the flax would serve the same purpose. But I think it’s safe to call it “optional”)
• 1 tbsp grated parmesan (also pretty much optional)

Preheat oven to 400*. Mix all ingredients together in a bowl. Pour batter into 5 muffin cups (any you like – aluminum, silicone or well-sprayed paper cups). Bake for 15-18 minutes, top with parmesan, bake for 5 minutes more. Makes 5 muffins, 88 kcal + 9 grams of protein each.

Before:

After (but before Parmesan – I decided to add it a moment later)

On my plate

My problem was that I did not spray the paper cups well and the muffins totally stuck. I used paper because Kalyn said she microwaves here and obviously you can’t put aluminum in the microwave. I guess I need some silicone ones!

Here’s a photo of the inside consistency – it was PERFECT! Flavor like a biscuit, but still egg-like. And did I mention that I love smoked salmon!?