Baked Omelet Muffins / Egg Muffins

Baked Omelet muffins are the best ones for the breakfast. Recipe is very simple but healthy. Baked because we are baking in the oven; Omelet because we are using same recipe which we use for omelet; and muffins because we are using muffin pan to bake. Healthy because we are using very little oil and only to grease the pan; and also we have used lot of vegetables.

Ingredients

6 Eggs
1 cup of mixed vegetables finely chopped (Onion, tomatoes, collard green, green chili, broccoli, capsicum, carrots and sweet peppers)
Salt and black pepper as per taste

Method

1. Beat all the eggs in one bowl.
2. Add salt, pepper and all the veggies.
3. Preheat the oven for 350 degrees. Fill lightly greased muffin cups ¾ full with the omelet batter. Bake at 350 degrees for 20 minutes. Serve them hot.

Collard Greens with Tofu

Like broccoli, Collard green was the vegetable, I don't prefer to eat. I tried to make Collard greens in various combinations, but was never successful to subside its bitter taste. But I was determined to find the recipe in combination with Collard Green because of its health benefits. Finally, I was successful to get my own Collard Greens recipe which has no bitter taste.

Collard greens contain vitamin A and vitamin C. These antioxidants help to lower the risk of oxidative stress on your cells, which is cell damage that can occur when your nutrient intake is low and when toxic chemicals and environmental pollutants enter your body. Collards also contain fiber and can support the health of your digestive system when consumed regularly. You need to chop collard greens into very small, even pieces to ensure that they cook evenly.

Collard Greens with Tofu

Ingredients:

1/2 lb Collard Greens chopped

1 Cup tofu cut in very small cubes

1 Cup Grape Tomatoes cut in half pieces

1 Onion chopped 

2 Garlic cloves chopped

2 tsp Chopped Ginger

1 tbsp Vinegar

1 tsp Sesame seeds

1 tbsp Oil

Salt as per taste

Method:

1. Put oil in the pan and heat it. Add sesame seeds to the pan. Fry it for 10 sec.
2. Add Onion, ginger and garlic. Cook till onion is transparent and ginger & garlic softens.
3. Add tofu to the pan and cook it for 3 minutes.
4. Add tomatoes and cook it till tomatoes are little soft. You don't need to mash them.
5. Add collard greens to pan and cook for 5-6 minutes. Add salt and keep stirring it till the collard greens is cooked.
6. Add vinegar and take off the pan from heat. Serve it with roti, parantha.