I am off on a mini vacation with my mom but I just had to share this lovely little recipe that is perfect for breakfast during Passover!
I made these mini broccoli and cheese omelets at school when I needed to use up some eggs. They are so simple and super yummy! Plus they are healthy and perfect for this week where breads are not allowed! This recipe makes 8 mini omelets. You can serve them all at your Passover/Easter Brunch or wrap them up and stick them in the fridge for later. They reheat really well. I even brought leftovers with me for school lunch!
Mini Broccoli and Cheese Omelets
1 cup low fat sharp cheddar cheese
2 cups frozen broccoli, cooked and drained
Salt and pepper
1. Preheat oven to 350 and lightly grease a cupcake pan.
2. In a large bowl, beat eggs until scrambled. Stir in cheese and broccoli. Season with salt and pepper. Divide egg mixture among 8 cupcake wells. Sprinkle with more cheese if you want.
3. Bake in oven for 20 minutes.