They’re not real muffins. This dish gets its name from the pan in which it is baked. Parmesan shrimp omelette muffins consist of eggs, shrimps, broccoli florets, tomatoes, Parmesan and parsley stirred together, and ladled into a six-hole muffin pan.
It’s an all-day breakfast dish and it’s a portable food that can be brought to picnics. These palm-sized omelettes can be stored in the fridge overnight and reheated in the microwave the next day. They are delicious. And they have everything in them too — protein, vegetables and dairy.
Parmesan Shrimp Omelette Muffins
- Six-hole muffin pan (2.5 oz capacity per hole)
- ¾ cup broccoli florets
- 12 large shrimps peeled and deveined
- 3 large eggs
- 1 teaspoon herb salt or substitute ¾ teaspoon plain salt and ¼ teaspoon ground pepper
- 3 tomatoes cored and cut into small pieces
- 2 tablespoons chopped parsley plus more to garnish
- 3 tablespoons grated Parmesan plus more to garnish
- Preheat the oven to 375F.
- Spray (or brush) the holes of a six-hole muffin pan with oil.
- Blanch the broccoli florets in lightly salted water for one minute, pour into a strainer and cool under the tap.
- Reserve six of the best-looking shrimps and roughly chop the rest.
- In a mixing bowl, whisk the eggs with the seasonings.
- Stir in the tomatoes.
- Add the cooled blanched broccoli and chopped shrimps.
- Add the parsley and Parmesan, and stir everything together.
- Ladle the mixture into the prepared muffin pan.
- Top with the reserved whole shrimps.
- Bake in a preheated 375F oven for 18 minutes.
- Loosen the sides of the omelettes with a thin knife to release.
- Sprinkle the Parmesan shrimp omelette muffins with more parsley and cheese before serving.