If you’ve been following my blog, you know that I hate breakfast. I like brunch, and I suppose I like breakfast on the weekend (which truthfully ends up being more like brunch) but getting my act together in the morning is HARD. I’m one of those people that can eat the same thing for breakfast every day for three months and not get broed because that is how UNIMPORTANT breakfast is to me, despite believing that actually eating a breakfast is incredibly important.
But alas, I’m on a bridal diet now, so the peanut butter and jelly sandwiches that I’ve been eating for breakfast all semester are no more. In addition to that, finals are fast-approaching, everyone is panicking (including myself) and I wish I could say I go through stretches of time forgetting to eat. That would certainly make my bridal diet easier… I need breakfasts that are fast, that wait for me in the fridge, peaking out through the fridge door saying, “Good morning, beautiful! I’ve been waiting for you!” And that’s exactly what these mediterranean omelette souffles are all about. You can make them in advance and just warm them up right before you eat them or just eat ’em cold. I certainly don’t mind them that way.
What you need:
4 ramekins (you could probably use muffin/cupcake tins, too)
5 eggs
1/2 c crumbled feta cheese (you could use goat, too)
1/3 c chopped sun dried tomatoes
plenty of salt and pepper
2 tblsp red onion; finely chopped
1 c of fresh mint; finely chopped
How to do it:
Preheat your oven to 400. Whisk the eggs together and then combine all the ingredients except the cheese. Spray your ramekins with some PAM and then pour your mixture evenly in four ramekins. Fill your ramekins about 3/4 of the way, otherwise they’ll overflow, like mine did in the picture (I was only making enough for three people, but I forgot to adjust my recipe. Duh.) Top with the cheese! Cook for about 12-15 minutes or until the eggs puff up like a muffin. They’ll shrink a bit once you take them out of the oven. Enjoy!
my jerusalem kitchen 