Mini Cheese Omelettes with Creamy Vegetable Salad

Name: Mini Cheese Omelettes with Creamy Vegetable Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 10 eggs; 1 cup (100 g) cheddar cheese, grated; ¼ cup (60 ml) cottage cheese; Espelette pepper, to taste (optional); Cooked ham, chopped; Cooked broccoli, cut into small florets; Herbs (such as chives, basil, parsley), finely chopped; 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

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Preparation 20 MIN

Cooking 20 MIN
Servings 4
Freezes

Ingredients
Preparation

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

Preparation

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

The mini omelettes freeze well.

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