Mini Cheese and Walnut Herb Omelettes
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Mini Cheese and Walnut Herb Omelettes
Mini Cheese and Walnut Herb Omelettes
Ingredients
Olive oil cooking spray
8 Raley's Eggs
1/2 tsp. garlic salt
1 tbsp. chopped Italian parsley
1/4 tsp. coarse grind pepper
1/2 cup shredded Parrano cheese (in our Deli)
1/2 cup sharp Cheddar cheese
2 tbsp. chopped toasted walnuts
2 tbsp. snipped fresh chives
1 tbsp. chopped fresh thyme
Snipped fresh chives (optional garnish)
Small thyme sprigs (optional garnish)
Directions

Both of the appetizers on this page are gluten-free options.

Prep: 30 minutes , Cook: 20 minutes, Serves: 8

1. Preheat oven to 350°F and line an 18 X 13-inch sheet pan with foil, pressing well into the corners; coat liberally with nonstick cooking spray.

2. Beat eggs well with salt, parsley and pepper. Pour into prepared pan and bake for 15 minutes or until eggs are set. Let cool slightly.

3. Lift foil to remove eggs from pan and set on a flat surface. Using a 3½-inch cutter (or using a glass as a guide to cut around), cut out 12 circles.

4. Stir together cheeses, walnuts, chives and thyme and sprinkle equal amounts into the center of each egg circle. Fold over to enclose (folding is much easier when eggs are still warm). Cover and place a baking rack or baking sheet on top to keep folded; refrigerate until ready to serve.

5. Just before serving, microwave for 1 to 2 minutes to melt cheese; serve immediately as these are best served hot.

Nutritional Information:
142 calories, 10 g protein, 10 g total fat (5 g sat.), 1 g carbohydrate, 0 g fiber, 0 g sugar, 200 mg cholesterol, 237 mg sodium, 4 points