Bush Tomato Omelet Cupcakes

Serves 6

Ingredients:

• 3 cups egg substitute
• pinch sea salt
• 2 Tbsp. Nirmala’s Kitchen Bush Tomato
• ¾ cup diced red bell pepper
• ¾ cup diced ham
• 1-½ cups shredded cheddar cheese
• chopped chives to garnish

Directions:

1. Preheat oven to 350° F. Line a 12-cup muffin pan with paper liners.
   Spray liners with cooking spray.
2. In a medium bowl, stir together egg substitute, salt and bush tomato.
   Pour ¼ cup of the mixture into each lined cup. Add 1 Tbsp. of bell pepper, 1 Tbsp. of ham and 2 Tbsp. cheese to each cup. Stir with small spoon to mix.
3. Bake for 20 minutes or until eggs are thoroughly cooked.
   Remove from heat and serve warm or at room temperature. Garnish with chives.