Mini Cheese Omelettes with Creamy Vegetable Salad by Ricardo | IGA Recipes |

Mini Cheese Omelettes with Creamy Vegetable Salad by Ricardo

Mini Cheese Omelettes with Creamy Vegetable Salad by Ricardo

Preparation time 20 minutes

Total time: 40 minutes

Ingredients

Mini Omelettes

10 eggs
1 cup (100 g) cheddar cheese, grated
¼ cup (60 ml) cottage cheese
Espelette pepper, to taste (optional)

Toppings (Optional)

Cooked ham, chopped
Cooked broccoli, cut into small florets
Herbs (such as chives, basil, parsley), finely chopped

Salad

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

Directions

Mini Omelettes

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.

Toppings

Add the toppings of your choice at this point, using about 1 tbsp of toppings for each omelette.
Bake for 20 minutes or until the omelettes are puffed up and golden.

Salad

Meanwhile, in a large bowl, whisk the cream with the mustard until frothy and soft peaks form. Season with salt and pepper. Add the remaining ingredients and mix well. Adjust the seasoning. Serve with the mini omelettes.

NOTE FROM RICARDO

The mini omelettes freeze well.