By Chef David “Smitty” Smith ·
During my recent trip to the East Coast, I spent more time with my brothers and sisters since probably that third-grade Christmas. OK, that might be a slight exaggeration but not by much. We really haven’t been together in years and even those other get-togethers were usually one day parties as I was always really pressed for time and just lucky to be there at all. As a matter of fact, most of the last few times I made it east, I didn’t get to see all my brothers and sisters. That’s the main problem of living and working in a resort area: You have to work when the rest of the world takes their vacations and vice versa.
At first, I had intentions of driving back, which would also give me a chance to see friends along the way, but when the car started acting up, I just didn’t trust it and decided to fly and ended up spending three weeks back home.
While home, there was obviously some serious eating going on and I came back with a bunch of new, and old ideas, as well as things I picked up from family and friends throughout the vacation. Being a chef, they are always asking me for recipes and how to do this or that, but in the end, I get just as much from them. You don’t have to be a chef to have great recipes and ideas and to cook as good as any professional chef.
It was at my older sister’s house that the muffin tin omelet came up. There were eight of us and since we were in tourist mode, we wanted quick, easy meals, especially for breakfast. I saw my sister cutting ham and veggies the night before and as I helped her, she said it was for the omelets. The next morning, everyone simply puts whatever ingredients they want into a muffin space and remembers which space is theirs. Be sure to mark the top of the tin so you know what order you fill the tin in.
Once everyone has filled their tin with whatever they want, the eggs are poured in and it bakes in about 20 to 25 minutes. Everyone’s breakfast is done at the same time and they have fun creating their own omelet. Of course, recipe amounts are impossible to give since you never know what everyone will want, but I will say, it doesn’t take a lot to fill 12 muffin tins and have room for eggs. If you end up with leftover eggs, don’t worry, you can use them for next week’s recipe. The next time you are having people over for breakfast, check the muffin tin omelet out and enjoy.
Muffin Tin Omelets
3 eggs, beaten (about 3 eggs for 3 omelets)
1 oz. milk
1-2 oz. ham, diced about 1/8-1/4” cubes
¼ to ½ green and/or red pepper, diced small
1/8 red onion, diced small
Small broccoli flowerets (I like to blanch quickly but not necessary)
2-3 oz. grated cheese
½ stick soft or melted butter
Mark the top of the tin. Grease the tins well with the butter. Beat the eggs with the milk. Place whatever ingredients each individual wants in their separate spaces and fill with the egg mix.
Bake the omelets at 350 degrees for 20 to 25 minutes or until eggs are done. Use a knife to rim the tin to make removal easier.
Smitty is a personal chef specializing in dinner parties, cooking classes and special events. Trained under Master Chef Anton Flory at Top Notch Resort in Stowe, Vt., Smitty is known for his creative use of fresh ingredients. To read archived copies of Stir it Up, visit chefsmitty.com or TheTahoeWeekly.com. Contact him at firstname.lastname@example.org or (530) 412-3598.