Omelet Cups - Eric Anwiler (Martha Stewart)

• 5 tsp butter (divided)
• 4 cups frozen hash browns (1 lb) (thawed)
• 2 egg whites 
• 1/2 small red onion (diced small)
• 1 small red pepper (stemmed, seeded, diced small)
• 4 oz ham steak (diced small)
• 3 oz cheddar cheese, grated (3/4 c)
• 6 large eggs
• Salt and Pepper

Step 1

• Preheat oven to 475 
• Coat 6 nonstick jumbo muffin cups with 1/2 tsp butter. 
• In a large microwave safe bowl, melt 4 tsp butter. 
•  Add hash browns and 2 egg whites. 
• Season with salt and pepper and mix thoroughly. 
• Place 1/2 c mixture into each muffin cup, firmly pressing into bottom and up side of each cup. 
• Bake 15 minutes. 

 Step 2

• Meanwhile, in a small nonstick skillet, melt 1/2 tsp butter over medium. 
• Add red onion, red bell pepper and ham steak.
• Cook, stirring occasionally, until onion is softened, about 7 minutes. 
• Season with salt and pepper. 

 Step 3

• Divide vegetable mixture evenly among cups and top with cheese. 
• Bake 2 minutes. 
• Remove from oven and crack 1 egg into each cup. 
• Season with salt and pepper and bake until whites are set, but yolks are still runny (8-10 minutes)
• With a small offset spatula, remove cups from pan and serve immediately. 

Serves 6