Eggs, shrimps, broccoli florets, tomatoes, Parmesan and parsley are stirred together, ladled into a six-hole muffin pan and baked until firm. These muffin-shaped mini omelettes make a quick breakfast or snack.
Cook’s notes
A seafood and vegetable omelette that’s as tasty and versatile as it is pretty. Other seafood like mussels, clams, squid or fish can replace shrimps. Swap your preferred vegetable combo if tomatoes and broccoli aren’t your favorite. But these egg muffins has to have cheese. Lots of cheese.
What equipment do you need to make these omelettes? Well, they are baked so you’ll need an oven (an air fryer or oven toaster will work too). And to bake them into uniform-sized omelettes, a muffin pan.
Muffin pan
If your muffin pans aren’t non-stick, you’ll need to spray oil directly into the holes (or use a brush if you don’t have oil spray). Don’t skip this part because the omelettes will stick to the pan and it will be impossible to release them unless the holes are coated with oil. You don’t really want to end up eating the omelettes directly from the muffin pan, do you?Eggs
The eggs are seasoned with herb salt which we make at home. Don’t have herb salt? Don’t worry, a simple substitute is provided in the recipe.Broccoli
The broccoli florets (the stems can be added too) need to be blanched and cooled before they are added to the beaten eggs. The 18-minute baking time is simply too short to soften them and parboiling partially cooks them so they get a head start.Shrimps
The shrimps need to be roughly chopped before they are stirred into the eggs. That’s to make sure that they will get cooked through at the same time as the rest of the ingredients.See: How to clean, peel and devein shrimps and prawns
Herb and cheese
Parsley (for nuance) and grated Parmesan (for a rich creaminess) go in next. Does it have to be parsley and Parmesan? Scallions would be a good substitute. Pecorino is even better than Parmesan but it is not as easy to source. So, just go for the more available Parmesan if Pecorino is not available.Store and reheat
These palm-sized omelettes can be stored in the fridge overnight and reheated in the microwave the next day.Egg muffins with shrimps and broccoli
Ingredients
- ¾ cup broccoli florets
- salt
- 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
Instructions
- 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 egg muffins with shrimps and broccoli with more parsley and cheese before serving.
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