mini omelette tartlets

these are perfect for a brunch party

Over the weekend I was in Toronto for my friend Abby's bridal shower and I volunteered myself to be in charge of the brunch menu.  I was a little nervous but everything came together really nicely and all of us bridesmaids really made a great team.  Everyone had a great time, and left with full bellies.  The first recipe I'd like to post is my version of an individual mini omelette - super easy to make and equally easy to eat with your fingers!

what you need:
*makes 12

• 1 package puff pastry
• 10 eggs
• 1/2 small broccoli crown
• 1/2 red pepper
• 6 pieces prosciutto
• 1 green onion
• 1/2 cup shredded old cheddar
• salt & pepper

what to do:

*Preheat oven to 375 F.

1. Dice broccoli into small bits and blanch quickly in boiling water for about 1 minute.
2. Dice red pepper, green onion, and shred cheese.
3. In a large bowl, beat eggs and then add a pinch of salt and pepper.  Add the cooked broccoli, diced pepper and green onion, mix well.
4. On a floured surface, roll out puff pastry and cut into 12 even squares (or rectangles, doesn't have to be perfect).  Use the squares of puff pastry as lining for the muffin tin and push pastry down so that it fits into the muffin tin.  Extra pastry over flowing the muffin tin is okay, it looks rustic and will puff up.
5. Fill the pastry filled muffin tins with the egg mixture - do not overfill or the eggs will ooze out in the oven.  Top with some shredded cheese and 1/2 a slice of prosciutto - stand the prosciutto atop in a random, ribbon like pattern.
6. Bake for about 15 minutes, or until pastry turns golden brown and the egg is cooked (clean toothpick).  Garnish with thinly sliced green onions.  Serve warm or at room temperature.  Enjoy!

ready to bake!