Savory Muffin Omelet to Go
5 eggs
2 tablespoons heavy whipping cream
1/2 teaspoon cream of tarter
1/2 teaspoon baking powder
2 tablespoons McCormick Salt-free seasoning blend (or create your own)
1/2 cup mushrooms
6 teaspoons chopped scallions or green onions
6 tablespoons Cheddar Cheese (or your favorite) grated
1 one ounce slice of natural Swiss cheese cut into 6 equal squares
Preheat oven to 350 degrees.
Heavily butter six muffin cups.
In a bowl whisk eggs very well, then whisk in heavy whipping cream, seasoning blend, baking powder and cream of tarter and set aside to rest. (Salt and pepper if desired).
Divide the mushrooms evenly between the six muffin cups.
Place one teaspoon of scallions or green onions in each muffin cup.
Place one tablespoon of the grated cheese into each muffin cup.
Whisk the egg mixture once again and divide evenly between the six muffin cups filling near to the top. Swirl the mixture lightly with a fork to mix with the egg mixture.
Float one square of the sliced Swiss cheese on the top of each filled muffin cup.
Bake at 350 degrees for 20 to 25 minutes until done. The omelet will rise like a muffin/popover, and form a crispy crust around the edges and bottom, the Swiss cheese will melt and create a 'glaze' on the top. These will be dense and will not go flat when cooled.
