Preheat oven to 350 degrees. Spray muffin pan with oil spray and set aside. In a medium bowl, combine red onion, tomato and scallions. FYI - you can use any veggie or meat you like!!!
Add the salt, pepper, Goya seasoning and cheese to bowl.
Add the eggs.
Beat eggs and combine all ingredients until fully married.
Use a ladle, and spoon out egg mixture into muffin cups. You should have just enough to fill a 6 cup pan. Sprinkle each omelette with a little dried parsley.
Bake for 15-20 minutes, or until eggs are fully cooked and puffed. Let cool and serve...
OR... Freeze for later! After freezing, you can reheat omelette in the microwave for 1 minute. Tastes like it just came out of the oven!
- 6.0 Eggs
- 1.0Tbsp Chopped red onion
- 2.0Tbsp Chopped tomato
- 2.0Tbsp Chopped green onion
- 2.0Tbsp Shredded cheese (your choice)
- 1.0pch Salt
- 1.0pch Pepper
- Dried parsley
- Oil spray
- Muffin Pan
- 1/2tsp Adobe Goya seasoning