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.
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.
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.
- 8 eggs
- 1/4 cup milk
- 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
- Preheat oven to 350.
- Whisk together the eggs, salt, pepper and goat cheese in a large bowl; set aside.
- 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.)
- Heat olive oil in a skillet and saute the onion and garlic until translucent and softened.
- Add the chopped kale and tomatoes, stirring until the kale begins to wilt.
- Turn off heat and let sit about 10 minutes, stirring occasionally.
- Transfer the kale mixture to the eggs, stirring to mix.
- Using a 1/4-cup measure to fill each muffin cup.
- Bake for ~25 minutes, until the centers are set and not runny.
- Remove from oven and let sit 5 minutes.
- Run a knife around the edge of the omelets and then let cool another 5 minutes.
- Remove from pan - a fork is helpful for any that stuck at the bottom.
- Refrigerate leftovers and reheat in the microwave.
Yields: 12 individual omelets, or 4-6 servings
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.