In an effort to clean out the refrigerator and use up all of the veggies we have in there, I will sometimes make a 
Veggie Omelette Puffs
Servings: 6
Ingredients
- Puff Pastry Shells 6 come in one box from Pepperidge Farm
- 1- 2 tablespoons olive oil
- 1 to mato; chopped
- 1/2 onion; chopped
- 1 to 1/2 bell pepper; chopped any color; I used red and yellow here
- 1 cup mushrooms; chopped any kind
- 2 cups baby spinach
- 1 cup broccoli; chopped optional
- 1 clove garlic crushed
- 4-6 eggs depends on how much you want to make; if there's leftover, you can just eat the eggs without the puff pastry too
- 1 cup freshly grated Parmesan cheese plus more for garnish
- 1 bunch green onions or chives trimmed and diced for garnish
- Kosher salt and freshly ground black pepper
- Store bought Salsa optional
Instructions
- Pre-heat oven and bake puff pastry shells according to the directions on the box.
- Meanwhile, add olive oil to a large wok or skillet on medium-high heat. Add the onions and stir fry for about 2 minutes.
- Add all of the other veggies and cook until soft, about 5 minutes (depending on how much you have). Add garlic and season with salt and pepper.
- Beat eggs (I added about a little more than a tablespoon of milk to my eggs) and add eggs to vegetable mixture in the skillet. Continue to mix until the eggs are cooked. Season with salt and pepper and mix in the Parmesan cheese.
- Baked Puff Pastries: remove the top/middle portion (don't worry, this is very easy to do) so you can stuff your puff pastry. Don't throw these away! These worked great as quick snacks for my girls while they were waiting for breakfast.
- Fill in each puff pastry shell with the egg mixture. Sprinkle with more fresh Parmesan cheese and top with the green onions or chives. Serve with salsa (optional).
