Sunday, October 3, 2010

Spinach & Artichoke Omelet Muffins

Source: Foodalogue

It's time to post some weekend brunch ideas!

I seriously think I'm starting to dig myself into a dangerous hole. Recently I just don't have a taste for leftovers and have no desire whatsoever to cook something I've already tried to cook. I've basically become ADD (hyperactive) when it comes to cooking!

When it comes to breakfast vegetarian egg recipes (I am a lacto-ovo vegetarian), it gets pretty tough to think of creative recipes week after week. I do love making eggs for weekend brunches, but there are only so many versions of scrambled eggs and omelets one can make. But thankfully I came across Foodalogue's brilliant creation, which is part of her 5 small meals with BIG FLAVORS series. And wow.. did this have some big flavors!

Servings: 7-8 Muffins


Omelet Muffins
  • 5 eggs
  • 1 small jar of marinated Artichokes
  • 1/2 cup chopped onions
  • 1.5 cups chopped spinach
  • 1/2 cupPepper Jack Cheese
  • 3 green chilies
  • 1/4 cup corriander
  • 3 Tablespoos milk
  • 1-2 Tablespoons flour
  • 8-10 cherry tomatoes
  • 1 Tomatillo
  • 1-2 Tablespoons of chipotle peppers in adobo sauce
  • 2 cloves garlic
  • 1/3 cup coriander
  • 1 Tablespoon pine nuts

Omelet Muffins
  1. Preheat oven to 350 degrees
  2. Blend together the green chilies, coriander, milk, and 1/4 cup of spinach
  3. Whisk together the eggs, green chilies/ coriander mixture, flour, and salt and pepper
  4. Spray the muffin pan with non-stick spray
  5. Fill up each muffin cup 1/2 way with the egg mixture
  6. Place 1 Tablespoon of onions, 1 Tablespoon of spinach, 2-3 small pieces of artichokes, and desired amount of cheese (~1 Tablespoon) in each muffin cup
  7. Fill up each muffin cup with more of the mixture so they are 3/4 filled
  8. Bake for about 20 mins, until cooked and fluffy
  1. Blend together tomatoes, chipotle peppers, tomatillo, garlic, coriander, olive oil, and pine nuts. (Note: The chiptole peppers can be quite spicy. Make the sauce iteratively, adding tomatoes and peppers according to your spice tolerance.)
  2. Add salt and pepper as you desire

Kuty's Twist
As always, I added an Indian twist by adding green chilies and coriander. You can really vary this with any veggies.

I also couldn't find piquillo peppers, so I used chipotle peppers. I love the smoky taste of chipotle peppers! The original recipe also called for walnuts. I didn't have any, so I used pine nuts. This sauce really made the WOW factor of this dish. It is jam packed with flavor. I will definitely make this again just to use as a regular salsa to serve with chips and Mexican food. My friend even ate it with samosas the other day! :-)

The potatoes you see in the image are just sliced potatoes fried in oil, red chili powder, salt, and pepper.

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