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I particularly like this recipe because it has plenty of protein and tastes slightly spicy and exotic but not too much so. Coconut milk, notorious for its saturated fat content, should not deter you from trying this recipe. It is used as a marinade only, and very little, if any, remains in the finished dish. For more flavor punch, a little green curry paste may be added to the omelet base. Omelet cups freeze well for up to 2 months, individually wrapped in plastic wrap and then placed in a freezer bag. When you are ready to eat one, take it out of the plastic wrap before reheating it, still frozen, in a microwave on high for 2 to 3 minutes To make this recipe, you will need a jumbo muffin pan with six cups, each of which has a 1-cup capacity. |
