GORDON RAMSAY RECIPES

I love making a batch of these mini egg omelets – they are EASY to make, and I have breakfast ready for the next few days. I pop them in the microwave for one minute and they taste as good as when I first made them. This is perfect to make ahead for busy weekdays, and they are high in protein, so they fill you up. Enjoy two with a piece of fruit and you have a complete meal.

Each omelet is loaded with broccoli and cheese, but you can use any combination of vegetables you like (spinach, mushrooms, peppers, onions, etc.)

I usually like to combine egg whites with whole eggs, but if you rather use egg whites, that is fine too. Leftovers can be heated up and enjoyed throughout the week.

Some of you may have tried these, they first appeared on Skinnytaste in 2009, but I made them again today and gave them a photo make-over.

Broccoli and Cheese Mini Egg Omelets
gordon-ramsay-recipe.com
Servings: 4 1/2 • Size: 2 omelets • Old Points: 4 • Weight Watcher Points+: 4
Calories: 167 • Fat: 8.5 g • Carb: 5 g • Fiber: 2.5 g • Protein: 18 g • Sugar: 0 g
Sodium: 317 mg (without the salt) • Cholest: 170 mg

Ingredients:

4 cups broccoli florets
4 whole large eggs
1 cup egg whites
1/4 cup reduced fat shredded cheddar (Sargento)
1/4 cup good grated cheese like pecorino romano
1 tsp olive oil
salt and fresh pepper
cooking spray

Directions:
Preheat oven to 350°. Steam broccoli with a little water for about 6-7 minutes.
When broccoli is cooked, crumble into smaller pieces and add olive oil, salt and pepper. Mix well.

Spray a standard size non-stick cupcake tin with cooking spray and spoon broccoli mixture evenly into 9 tins.

In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper. Pour into the greased tins over broccoli until a little more than 3/4 full. Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately. Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.
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After the ominous, but delicious, “Hangtown Fry,” Original Joe’s “Joe’s Special” is probably San Francisco’s most famous breakfast. Unless you’re counting the Buena Vista Café’s Irish coffee as breakfast, and now that I think about it, you probably should.

This mammoth plate of food features three eggs, a half-pound of meat, and more than enough spinach. Apparently a late-night patron requested his spinach omelet include a hamburger patty, and this is what happened. In respect to good ol’ made-up “Joe,” I’ve kept the original portions, so feel free to share with a friend or three.

Speaking of mammoth, this should make all you paleo-diet people who keep emailing me happy. Skip the toast and you’re in high-protein/low-carb heaven. As far as the method goes; even a caveman could do it. Just be sure to season generously at each stage, and taste at the end, and you’ll be enjoying a truly delicious, San Francisco original. Enjoy!

Ingredients for one huge portion:
NOTE: This version is mostly meat and spinach, but if you want something closer to a classic scramble, then cup the beef and spinach amounts in half. This is how most restaurants that copy the recipe do it!)

1 tbsp olive oil

1/3 cup diced onion

1/2 cup sliced mushrooms

8 oz lean ground chuck

salt and pepper to taste

1/2 to 3/4 cup chopped, cooked spinach, squeezed very dry

3 large eggs

1 tsp chopped fresh basil

1 tsp chopped fresh oregano

Parmigiano-Reggiano to finish the top

Tag: gordon ramsay omelette recipe

Broccoli and Cheese Mini Egg Omelets

Joe’s Special – A True Original

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