Tomato Basil Mozzarella Omelet Cups

Man, I cannot stop baking things in cupcake trays!

I’m at it again, this time making tiny little omelets that fit into the palm of your hand (although I wouldn’t recommend eating them that way–they are terribly messy.) For Mother’s Day this weekend, I cooked up a slammin’ brunch of French toast and omelet cups, using up some of the basil that I had bought that morning (which now resides in a cute little pot outside of Broho) and fresh mozzarella pearls. My parents have recently acquired a pretty little set up egg-laying chickens and I absolutely could not wait to use their fresh eggs. Some of them are brown and the others are these teeeeeeny tiny baby eggs that are very nearly impossible to break. BUT–challenge accepted and into the omelets they went.

Aside from the cleanup, which is obnoxious (eggs are impossibly sticky,) these were awesome! I haven’t had anything TBM in ages, and it reminds me explicitly of summertime. Although they aren’t exactly fingerfood, as one might expect from looking at them, they are the perfect portion size for snacks or hors d’oeuvres.

Or, say, appetizers for said French toast?

TBM OMELET CUPS

7 eggs

1 tablespoon milk

1 tablespoon water

1/4 basil leaves, chopped finely

1/2 cup mozzarella pearls

1/2 grape tomatoes, sliced lengthwise

Preheat oven to 350 degrees. Spray 1/2 of a 12-cup muffin pan with non-stick cooking spray and set aside. In a medium mixing bowl, whisk eggs lightly with milk and water. Add in chopped basil, mozzarella and tomatoes and stir until smooth. Pour evenly among the six muffin molds and bake in oven for 20-25 minutes. Remove from tray and serve!