Walking Omelets

Each year, in March, my children and I celebrate Dr. Suess’s birthday with a tasty and colorful meal of green eggs and ham.  It is a tradition that evolved into one of my son’s favorite meals.  The amusing part is that he will not eat scrambles eggs with ham if I don’t add the green food coloring, go figure! So, when I discovered this recipe, I had to adapt it for him.  Please feel free to leave out the food coloring, and know that I’m speaking from experience when I tell you that some colors do NOT go well with scrambled eggs (at least not if you want anyone over age 9 to try them!).  Blue turns to a lifeless grey color, not appetizing at all! However, red makes for a great breakfast for say, um…Halloween.

The recipe actually caught my attention because I am terrible about having a healthy breakfast during the week.  This is an easy way to be sure that some protein makes its way into my body to jump start my metabolism, and avoid that mid-morning snacking session.

If you prefer, you can substitute the eggs for the appropriate equivalent of egg whites or pourable egg mixture.

Walking Omelets

12 eggs
3/4-1 C chopped meat (ham, bacon, sausage, etc.)
3/4-1 C shredded cheese (use your favorite, but the sharper flavored hard cheeses work great)
1-1 1/2 C chopped vegetables (green onion, broccoli, mushrooms, red pepper, etc.)
1-2 t salt (I prefer a flavored salt, garlic or cayenne pepper are flavorful)
1 t fresh ground rainbow pepprcorn
1/2 T parsley (fresh or dried work)
muffin pan or silicone muffin cups, sprayed lightly with cooking spray

Preheat oven to 375 degrees.  Scramble the eggs.  You can add a bit of milk, cream or even cold water if that is your preference.  Cold water helps the eggs to be lighter and fluffier.  Add the spices and continue to beat until airy.  Place some of the meat, cheese and vegetable mixture in the bottom of each muffin cup.  Pour the egg mixture to fill each cup to 3/4 full.  Bake for 25-30 minutes or until firm and lightly browned.

Refrigerate to eat through the week.  The omelets will be good for the week refrigerated, but can also be frozen.  Allow to thaw before microwaving.  Microwaves vary, and you don’t want the egg to become rubbery, so you will have to test to see how long it takes to warm through (my microwave takes about 30 seconds, but I’ve seen some recipes call for 2 minutes in the microwave…I would then have hockey pucks!)

As you can see, I didn’t name these “walking omelets” just because you can warm it and walk out the door to work or school, ours actually have feet!

For the Green Eggs and Ham version: add several drops of green food coloring to egg mixture (and for my child, omit all vegetables!)

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