Clean-Your-Fridge Egg Omelet

This egg omelet can be pulled with almost anything in the refrigerator. Have leftover crisp bacon from breakfast or chicken strips from yesterday’s lunch? Dump it in! The possibilities are almost limitless. I used today black prince tomatoes, feta cheese, bacon, zucchini and green onions but I see the wonderful makings of spinach, mushrooms, bell peppers, scallions, mozzarella cheese and sausage my next time around with this zero-fuss egg dish. I baked the omelet in a silicone muffin pan but mixture can be poured and baked in a baking dish or on a prepared pie crust for an easy breakfast quiche.

Makes 9 Servings

Ingredients

4 large eggs
1/2 cup milk
1/4 cup tomatoes, chopped
1/2 onion, finely chopped
1/2 zucchini, chopped
2 strips of bacon, finely chopped
1/4 cup feta cheese, crumbled
2 tbsps green onions, chopped
salt and pepper

Procedure

Grease a 9-hole muffin pan.

Heat skillet over medium heat. Saute chopped bacon until oil is rendered and bacon crisps. Remove bacon fat except 2 tbsps from pan. Stir in onions. Continue to cook until onions are softened, around 1 to 2 minutes.

Add in tomatoes and zucchini. Cook until vegetables are tender, yet crisp.

In a bowl, whisk together eggs and milk. Mix in cheese. Season egg mixture with salt and pepper.

Combine vegetable and egg mixtures. Spoon into individual muffin until holes are three-fourths full. Sprinkle chopped green onions on top.

Bake at 375F degrees until mixture sets, browns lightly and pulls slightly from sides of pan, around 10 to 15 minutes.

Recipes for Morning Fuel in The CooKMobile Archive:

Zucchini and Cheese Omelet

Shrimp and Mushroom Omelet with Deep-Fried Leeks

More Good Food!

Written by Lalaine · Filed Under Eggs and Dairy, Morning Fuel

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5 Responses to “Clean-Your-Fridge Egg Omelet”

Temperance on September 1st, 2008 7:17 pm

I call these everything eggs when I make them. It was always a good way to clean the fridge out and as long as no one asks for the details of their contents they enjoyed them.
Kristen on September 2nd, 2008 1:13 am

This is absolutely brilliant! I never thought to make omelets in muffin tins. Thanks for sharing this great recipe!

PS - Gorgeous photos!!
Lalaine on September 2nd, 2008 3:48 am

Temperance,
So true. This egg dish, or all omelets and quiches for that matter, are an excellent way to clean out the fridge.

Kristen,
I wish I can claim excellence and bow graciously but I only discovered this neat trick from one of my cookbooks.

Thank you…but you should see my old photos. Can’t tell if they’re chicken or beef. I am trying to learn as much as I can here as it’s hard to make a go with food blogging if one can’t at least come up with decent pictures. I am still mostly hit and miss at Foodgawker with half of my submissions declined. I love their feedback feature as I get to learn what to fix (2 were accepted after I fixed them) and oh my! The photos there are simply orgasmic!
PaniniKathy on September 7th, 2008 4:44 am

Now you’ve got me thinking about what I might have in the fridge to make these with! I think I’ve got steak, onions, peppers and a slew of assorted cheeses. That ought to work! Your photos look so delicious. I also like the muffin-sized portion.
Lalaine on September 10th, 2008 12:12 am

Thanks Kathy. I love your panini ideas more so. It takes quite an ingenuity to come up with so much variety.