Delicious things often come in small packages, especially when you're serving up Spanish omelets baked in a mini cupcake pan.
What You Need
Original recipe yields 8 servings
2 tablespoons of oil
1 medium onion, finely chopped
3 cloves of garlic, finely chopped
4 oz. of OSCAR MAYER CARVING BOARD Oven Roasted Turkey Breast, cut into small cubes
2 small potatoes, cut in small cubes
1/2 cup of milk
1 lb. (16 oz.) of VELVEETA, finely chopped
5 egg s
2 finely chopped scallions to garnish
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Let's Make It
Equipment: 1 mini cupcake tray (24 count); 1 frying pan
-Preheat oven to 350ºF.
-Heat the oil in the pan, add onion, garlic and flavor season as desired. Cook on medium heat for roughly 2 minutes and add the Oscar Mayer turkey and continue to cook.
-Add the potatoes and flavor season as desired again, mixing everything together and continue cooking for 10 to 15 minutes mixing sporadically to prevent sticking or until the potatoes are fork tender.
-Put milk and the Velveeta in a bowl and heat in the microwave for 1 minute so that the Velveeta melts, take it out and put it in the microwave again in 20 seconds intervals until fully melted.
-Beat the eggs in a big bowl and add the milk and Velveeta.
-Coat the mini-cupcakes pan with oil cooking spray and add a teaspoon of the potato mix, try not to fill them too much.
-Pour the eggs mix in each cupcake mold, but do not fill to the top as they will spill over during baking.
-Bake for 10 to 13 minutes and then broil for 4 minutes so that they get golden on the top.
-Garnish with the scallions once they’re done.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.