Muffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese

When I started Whole30, it was a desperation move to see if I could find something that might speed up healing my plantar fasciitis so I could start running again.

It sounded like an okay-ish idea. Actually, that’s totally a pants-on-fire lying lie. I knew it was a terrible idea. That I would be miserable and that misery would suck the other innocent bystanders in this house into my miserable swirling vortex of the misery that is Miserable No-Sugar Shawnda.

Muffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese

I feel like we have eaten the same 4 things over and over and over and over and over again. I have been completely uninspired (you’ve probably noticed how quiet it has been) and, in general, just a real [radio edit] “joy” to be around.

The WholeAlmost30 hasn’t been perfect. Or enjoyable (understatement of the [radio edit] year). But here we are, nearly a month later, and I’ve been jogging on the treadmill a few times a week.

With almost zero issues. Y’all. Zero. And that is totally not a pants-on-fire lying lie.

So I officially and permanently claimed back one of the forbidden fruits to help try to ease the misery. Because you know what I was totally sick of eating for breakfast? Eggs. You know what makes all the difference in the world and turns eggs back into a far less stabby breakfast option? Goat cheese.

GOAT CHEESE.

Muffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese

I whisked together the fixins for a mega-omelet and baked it in a cupcake pan. Re-heating 2-3 for breakfast every morning was a lot quicker, easier, and far more enjoyable than my standard eggs-over-green-things. It was also a great way to put a dent in the KalePocalypse™ that’s going down in the garden right now.

Here’s to goat cheese! And for “wogging” a 5k. And to more goat cheese!

Miffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese

Miniature baked omelets loaded with fresh kale, sundried tomatoes, and tangy goat cheese.

Ingredients

  • 8 eggs
  • 1/4 cup milk
  • Salt
  • Pepper
  • 4 oz crumbled goat cheese
  • 1 Tbsp olive oil
  • 1/2 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 packed cups chopped kale (~8 large leaves)
  • Heaping 1/2 cup sundried tomatoes

Instructions

  1. Preheat oven to 350.
  2. Whisk together the eggs, salt, pepper and goat cheese in a large bowl; set aside.
  3. Liberally (like, waaaay liberally) spray a muffin tin with cooking spray/olive oil. (You can also use paper liners - not my favorite, see the last paragraph above.)
  4. Heat olive oil in a skillet and saute the onion and garlic until translucent and softened.
  5. Add the chopped kale and tomatoes, stirring until the kale begins to wilt.
  6. Turn off heat and let sit about 10 minutes, stirring occasionally.
  7. Transfer the kale mixture to the eggs, stirring to mix.
  8. Using a 1/4-cup measure to fill each muffin cup.
  9. Bake for ~25 minutes, until the centers are set and not runny.
  10. Remove from oven and let sit 5 minutes.
  11. Run a knife around the edge of the omelets and then let cool another 5 minutes.
  12. Remove from pan - a fork is helpful for any that stuck at the bottom.
  13. Refrigerate leftovers and reheat in the microwave.

Notes

Yields: 12 individual omelets, or 4-6 servings

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

*I’ve made individual omelets in cupcake liners and… well, it’s not my favorite. My paper liners always get soggy in the fridge over the course of the next 2-3 days and tear into small pieces. Which I feel is a bigger pain that using a fork to loosen the mini-omelets from the muffin pan. Totally your call, though. As long as the pan is well-sprayed with oil, you shouldn’t lose any to tearing.

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