Roasted enoki mushrooms, nutty parmesan, and earthy truffle oil, whipped up with eggs and milk and poured into muffin cups. These individual omelettes emerge from the oven gilded, puffed, and very proud of themselves. The perfect effortless brunch food.
- 12 ounces chopped mushrooms (a mix)
- 1 tablespoon olive oil
- Kosher salt
- 8 large eggs
- 1/2 cup milk
- 1/2 cup grated parmesan cheese (about 1 ounce)
- A drizzle of black truffle oil (optional)
Preheat the oven to 425°F. Toss the mushrooms and olive oil on a baking sheet, season with salt, spread in a single layer, and roast until golden-brown around the edges, about 15 minutes. Set aside to cool; lower the oven to 375°F.
In a large bowl, whisk together the eggs, milk, parmesan, truffle oil, a pinch of salt, and the cooled mushrooms. Pour into 12 lightly greased muffin cups, and bake until puffed and golden around the edges, about 25 minutes. Serve immediately
12-cup muffin tin