These palm-sized omelettes can be stored in the fridge overnight and reheated in the microwave the next day. They are delicious. And they have everything in them too — protein, vegetables and dairy.
What equipment do you need to make these omelettes? Well, they are baked so you’ll need an oven. And to bake them into uniform-sized omelettes, a muffin pan.
If your muffin pans aren’t non-stick, you’ll need to spray oil directly into the holes (or use a brush if you don’t have oil spray). Don’t skip this part because the omelettes will stick to the pan and it will be impossible to release them unless the holes are coated with oil. You don’t really want to end up eating the omelettes directly from the muffin pan, do you?
The eggs are seasoned with herb salt which we make at home. Don’t have herb salt? Don’t worry, a simple substitute is provided in the recipe.
Because I like colorful food, I decided to add tomatoes to my shrimp omelettes. The red bits contrast beautifully with the greeness of the broccoli floretes.
The broccoli florets need to be blanched and cooled before they are added to the beaten eggs. The 18-minute baking time is simply too short to soften them and parboiling partially cooks them so they get a head start.
The shrimps need to be roughly chopped before they are stirred into the eggs. That’s to make sure that they will get cooked through at the same time as the rest of the ingredients.
Parsley (for nuance) and grated Parmesan (for a rich creaminess) go in next. Does it have to be parsley and Parmesan? Scallions would be a good substitute. Pecorino is even better than Parmesan but it is not as easy to source.
With all the ingredients stirred into the beaten eggs, the mixture is spooned into the oiled muffin pan. I reserved whole shrimps to go on top. Despite the size, because they are directly exposed to the heat, I didn’t worry that they would come out still raw.
The muffin pan goes into a preheated oveb where the shrimp omelettes bake for 18 minutes. After loosening them from the pan, I garnished them with more cheese and parsley.
Baked shrimp omelette
- 1 Six-hole muffin pan (2.5 oz capacity per hole)
- ¾ cup broccoli florets
- 12 large shrimps - peeled and deveined
- 3 large eggs
- 1 teaspoon herb salt - or substitute ¾ teaspoon plain salt and ¼ teaspoon ground pepper
- 3 tomatoes - cored and cut into small pieces
- 2 tablespoons chopped parsley - plus more to garnish
- 3 tablespoons grated Parmesan - plus more to garnish
- Preheat the oven to 375F.
- Spray (or brush) the holes of a six-hole muffin pan with oil.
- Blanch the broccoli florets in lightly salted water for one minute, pour into a strainer and cool under the tap.
- Reserve six of the best-looking shrimps and roughly chop the rest.
- In a mixing bowl, whisk the eggs with the seasonings.
- Stir in the tomatoes.
- Add the cooled blanched broccoli and chopped shrimps.
- Add the parsley and Parmesan, and stir everything together.
- Ladle the mixture into the prepared muffin pan.
- Top with the reserved whole shrimps.
- Bake in a preheated 375F oven for 18 minutes.
- Loosen the sides of the omelettes with a thin knife to release.
- Sprinkle the Parmesan shrimp omelette muffins with more parsley and cheese before serving.