Spanish Omelet Muffins

Print

I first learned how to make tortilla with a Spanish friend. I remember to have tried several times before with little success… I learned with my friend that there are two small tricks that make all the difference: the way you cut the potatoes and the way you flip the spanish omelette. The first one is easy (you just need to shave the potatoes) but the second took me a while to master… the dramatic climax of tortilla flipping that can ruin your creation in just seconds. And it did! So this time, to avoid any unpleasant surprises I´ve used the fritatta trick: oven with it and problem solved. With the plus that it´s the perfect pack lunch. Lunch or brunch or breakfast, any excuse is good to eat these savory sunny muffins.

Further Food Nutritionist Commentary:

This is a great snack, providing good protein and other healthful ingredients. It is gluten free, for those with that restriction. Garlic is high in fructans (a FODMAP) so this recipe isn’t good for you, if you are sensitive to those. But if you aren’t, garlic is a terrific food and is an anti-oxidant with anti-inflammatory properties.

By Dianne Rishikof, MS, RDN, LDN

Spanish Omelet Muffins

  • Prep Time: 10 min
  • Cook Time: 30 min
  • Servings: 12

Ingredients

4 tablespoons olive oil
1 garlic clove
2 medium potatoes (peeled and shaved in small pieces)
6 eggs (beaten)
½ cup green onions (green tops only, chopped)
½ red bell pepper (cut into thin slices)
pinch of salt
pinch of black pepper

Instructions

  1. Preheat oven to 360ºF/180ºC.
  2. Heat the olive oil with the garlic clove in a skillet over medium–high heat. Remove the garlic clove and reduce heat to medium.
  3. Add the shaved potatoes and let them cook for 15 minutes or until tender and slightly golden in the edges.
  4. Whisk the eggs in a big bowl and add in the chives, salt and pepper.
  5. Place the potatoes in the egg mixture and incorporate.
  6. Pour the mixture on a 12 muffins baking tray (or 12 muffins cups) and place the pepper slices on top.
  7. Bake for about 15 minutes.
  8. Let cool for 5 minutes, unmold and serve.
Preheat oven to 360ºF/180ºC. Heat the olive oil with the garlic clove in a skillet over medium–high heat. Remove the garlic clove and reduce heat to medium. Add the shaved potatoes and let them cook for 15 minutes or until tender and slightly golden in the edges. Whisk the eggs in a big bowl and add in the chives, salt and pepper. Place the potatoes in the egg mixture and incorporate. Pour the mixture on a 12 muffins baking tray (or 12 muffins cups) and place the pepper slices on top. Bake for about 15 minutes. Let cool for 5 minutes, unmold and serve.

Nutrition Information

Per Serving:  Calories: 108; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 106mg; Sodium: 50mg; Potassium: 204mg; Carbohydrate: 7g; Fiber: 1g; Sugar: 1g; Protein: 4g

Nutrition Bonus: Vit C: 19%; Vit A: 10%; Iron: 5%

 

Print
further food collagen

Leave a comment

Your email address will not be published.

One thought on “Spanish Omelet Muffins

  1. Evolvewellstef

    These are really good! I have actually never tried putting potatoes in my quiches before, but it works. I didn’t have white potatoes, so I used sweet potatoes. I added arugula because I like to pack veggies into my quiches as much as possible! I doubled this recipe and poured it into a glass Pyrex dish instead of muffin cups, and just cooked it a little longer (45 mins). My whole family is enjoying big pieces for breakfast!

    Reply

Send this to friend