Muffin pan omelets are quick and easy, and once made, can be frozen for a quick breakfast on the go. Asparagus is in season in the spring, and there is always leftover ham from Easter, so these yummy little Ham and Asparagus Muffin Omelets are perfect for today. They are quick and easy to put together, and go light and puffy when baked.

These miniature omelets are seasoned with lemon pepper, but you can substitute any seasoning salt that you prefer. Ham is reminiscent of spring, but if you wish, you may use bacon, sausage, or even smoked salmon. The omelets will be delicious no matter what you add; broccoli instead of asparagus is also nice.

18 little omelets

12 eggs
1/2 cup flour
2 teaspoons baking powder
2 cups cottage cheese
1 teaspoon lemon pepper

1/2 cup chopped onion, `
2 cups diced ham
2 cups chopped asparagus

2 1/4 cups shredded cheddar cheese

1. Preheat oven to 325°.
2. Spray 18 muffin cups with non-stick spray.
3. Measure the eggs, flour, baking powder, cottage cheese, and lemon pepper into a blender; blend until smooth, scraping the sides at least once; set aside.
4. Divide the chopped onion between the muffin cups; top with the ham and asparagus.
5. Sprinkle each cup with about 2 tablespoons of the cheese.
6. Pour the egg mixture into each cup; let them sit a minute so that the liquid goes to the bottom, then fill again to the top.
7. Bake about 25 minutes or until puffed and golden.
8. Remove from the oven.
9. Let sit 10-15 minutes, run a knife around the edges of each, and remove to cooling racks. The muffins can be eaten warm or at room temperature. To freeze, wrap airtight.

Amount Per Serving
Calories 167 Calories from Fat 91
Percent Total Calories From: Fat 55% Protein 33% Carb. 12%

Nutrient Amount per Serving
Total Fat 10 g
Saturated Fat 5 g
Cholesterol 166 mg
Sodium 474 mg
Total Carbohydrate 5 g
Dietary Fiber 0 g
Sugars 0 g
Protein 14 g

Vitamin A 11% Vitamin C 13% Calcium 0% Iron 5%