Mini Omelette Cups

• 2 tablespoons butter, melted
• 6 large eggs
• 3/4 cup milk
• 1 tablespoon garlic powder
• 2 tablespoons all-purpose flour
• 1/4 cup fresh parsley, chopped
• 1/2 cup parmesan cheese (optional)
• salt and pepper
• Other delicious add-ins of your choice
• 1/2 cup crisp bacon, chopped
• 1/2 cup ham, chopped
• 1/2 cup fresh tomato, chopped
• 1/2 cup olive, chopped
• 1/2 cup spinach, chopped
• 1/2 cup broccoli, chopped
• 1/2 cup greens, chopped
• 1/2 cup specialty cheese, grated

1. Preheat the oven to 425u0b0F Generously grease a large 6-cup muffin tin. In a large easily pourable measuring cup mixing bowl whisk the the butter, eggs, milk, garlic powder, and flour together. Pour the egg mixture into the cups, filling them 3/4 full, sprinkle each cup generously with parsley, and top with some grated Parmesan, salt and pepper. Bake for 15 to 20 minutes, until firm and bubbling. Gently coax the frittatas from the muffin tin by running a butter knife around the edges of the cups.
2. A tip to the wise:
3. Instead of parsley, another aromatic herb could be substituted such as rosemary. (I like to use six fresh sage leaves, chopped). Using vegetables with a high water content like tomatoes, spinach, broccoli, onions or mushrooms will create a moister, puffier mini omelette.

butter, eggs, milk, garlic, flour, fresh parsley, parmesan cheese, salt, your choice, crisp bacon, ham, fresh tomato, olive, spinach, broccoli, specialty cheese

Taken from www.food.com/recipe/mini-omelette-cups-458951 (may not work)