Mini Omelette Muffins with Mushrooms and Orzo Recipe | PBS Food

Mini Omelette Muffins with Mushrooms and Orzo

These omelette muffins are the perfect, healthy solution to a full breakfast on-the-go, or a protein-filled snack anytime! Add your favorite herbs and/or spices to tailor this recipe to your taste. Explore more Mediterranean cooking in Life of Loi: Mediterranean Secrets.

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Yield: 24 muffins

    Ingredients

  • 8 oz orzo pasta
  • Olive oil, as needed
  • 1 medium red onion, diced
  • 2 pints cremini mushrooms, stemmed and sliced
  • 4 oz feta cheese
  • 4 oz Greek yogurt (full-fat preferred)
  • 3 whole eggs
  • 4 tablespoons unseasoned bread crumbs
  • Salt and pepper, to taste
  • 1 small bunch dill, chopped (stems included), plus more for garnish

    Directions

  1. Preheat the oven to 350F.
  2. Add the uncooked orzo to a pot of salted boiling water; cook for 6–7 minutes until al dente; strain and reserve in a large mixing bowl.
  3. In a large, dry sauté pan over medium heat, add the onion and cook until translucent, approximately 4 minutes. Add 2 tablespoons of olive oil, heat through, then add the cremini mushrooms and saute until browned, approximately 6–8 minutes; remove and reserve.
  4. Add the mushroom/onion mixture to the reserved orzo mixing bowl, and stir to combine; add the feta by crumbling it into the bowl, and mix to combine; add the yogurt to the bowl, and mix to combine; taste and season with salt and pepper. Add 2 tablespoons of breadcrumbs, the chopped dill, 3 tablespoons of olive oil, and mix to fully combine.
  5. In a separate bowl, add the eggs with a pinch of salt and pepper, and whisk together until fully beaten; add to the mushroom orzo bowl, and mix to fully combine.
  6. Prepare the muffin tin by coating each muffin hole with olive oil, and sprinkle lightly with breadcrumbs to prevent the muffins from sticking.
  7. Using an ice cream scoop, scoop the muffin mixture into each of the muffin holes, being careful not to overfill.
  8. Bake for 15–20 minutes until golden brown and crusty on top.
  9. Serve warm or cool, with a sprig of dill on top as desired.
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