Kids love these—maybe because it’s such a treat for them to have their very own little omelets. (I am also a huge fan, so I guess you can call me a big kid, too!)
6 tablespoons heavy cream
1/3 cup ricotta cheese
2 tablespoon grated Parmesan cheese
2 tablespoons grated Jarlsberg cheese
1/2 teaspoon salt
1/4 teaspoon pepper
8 small oregano sprigs
Preheat oven to 350ºF.
Cut 3”x 3” squares of parchment paper and press into a muffin tin.
Mix eggs, cream, ricotta, Parmesan, Jarlsberg, salt and pepper.
Fill each paper cup 3/4 full.
Bake for about 10 to 12 minutes, or until golden and set.
Serve warm or cold.