This recipe is inspired by the portable egg bites that Starbucks sells. With all the produce available at the Farmer’s Market or in your garden these make a very good high protein lunch! And they are easy to make. This recipe makes 4 omelettes but you could easily double or triple the recipe.
1 tbs pure olive oil
4 Pemberton free-range large eggs
4 slices high quality thick-cut bacon, diced
1 Pemberton-grown red pepper, finely diced
1/4 Pemberton-grown yellow or white onion, finely diced
4 cherry tomatoes, sliced in half and then sliced lengthwise into thin slices
2 tbs cilantro, finely chopped
1/4 tsp salt
1/4 tsp pepper
Sauté onion and red pepper in 1 tbs olive oil until soft and slightly caramelized. Add cilantro, salt and pepper.
Fry bacon in separate fry pan until crisp but not crunchy.
Add bacon to veggie mix.
Blend eggs in blender on high for 10 seconds. Or beat well with whisk or fork.
Place a silicone muffin pan into a large pyrex casserole dish.
Boil a large kettle of water.
Place 1.5 tbs veggie-bacon mix into each muffin cup. Then pour 1/4 egg mixture into each cup. Place 2 slices of cherry tomato atop each muffin.
Pour boiling water into pyrex dish so it reaches halfway up the sides of the dish.
Bake in oven at 350F for 30 minutes.