Some three-and-a-half years ago, I baked omelets in cupcake molds for the first time. They were so cute and, with the addition of sardines, two to three omelet cupcakes, with bread, were more than enough for a very filling meal.
Last week, I made cupcake omelets again. I added flaked fish to some (for Speedy and myself); the rest, I left without fish for Sam. It’s the same basic omelet recipe though. With a surprising ingredient — saba bananas. Cut into small pieces and lightly fried until the natural sugar caramelizes, goodness gracious… okay, you just have to try it.
If there are no vegetarians in your family, you don’t need to halve the vegetable-banana mixture. You can just stir in the flaked fish. If, on the other hand, you prefer an all-vegetable omelet, then, just omit the fish.
Don’t feel limited by my choice of vegetables. You can use whatever you prefer. Mushrooms will be especially good for this recipe. And, if not using fish, grated cheese will make the omelet even taste better.
Recipe: Omelet cupcakes
- 3 tbsps. of butter
- 1/4 c. of chopped onion
- 1/3 c. of sliced green beans
- 1/3 c. of chopped bell pepper
- 2 saba bananas, cut into half-inch cubes
- 1/2 c. of blanched, squeezed and chopped spinach (see how)
- 1/2 tsp. of minced garlic
- salt and pepper, to taste
- 3 eggs
- 1/2 c. flaked cooked fish (see notes after the recipe)
- Preheat the oven to 375F.
- If using regular (not non-stick) cupcake molds, lightly brush the bottom and sides with oil or melted butter.
- Heat the butter in a pan. Add the onion, green beans, bell pepper and saba bananas. Sprinkle with salt and pepper. Cook over medium-high heat just until the banana pieces are lightly caramelized.
- Add the spinach and garlic. Sprinkle with more salt and pepper. Cook, stirring, for another minute. Cool the mixture slightly.
- Beat two eggs and pour into the vegetable-banana mixture. Stir.
- Spoon half of the mixture into the cupcake molds.
- Beat the remaining egg and add to the remaining half of the vegetable-banana mixture. Add the flaked fish. Stir everything together. Depending on whether the fish had been seasoned, you may need to add more salt or pepper, or both.
- Spoon the mixture into cupcake molds.
- Bake at 375F for about 20 minutes or until set and the tops are lightly browned.
For better flavor and texture, fry the flaked fish in butter until lightly browned and crisp.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 3