Mini Omelette Muffins with Mushrooms and Orzo

Ingredients

• 8 oz orzo pasta
• Olive oil, as needed
• 1 medium red onion, diced
• 2 pints cremini mushrooms, stemmed and sliced
• 4 oz feta cheese
• 4 oz Greek yogurt (full-fat preferred)
• 3 whole eggs
• 4 tablespoons unseasoned bread crumbs
• Salt and pepper, to taste
• 1 small bunch dill, chopped (stems included), plus more for garnish

Instructions

1. 1
   Preheat the oven to 350F.
2. 2
   Add the uncooked orzo to a pot of salted boiling water; cook for 6–7 minutes until al dente; strain and reserve in a large mixing bowl.
3. 3
   In a large, dry sauté pan over medium heat, add the onion and cook until translucent, approximately 4 minutes. Add 2 tablespoons of olive oil, heat through, then add the cremini mushrooms and saute until browned, approximately 6–8 minutes; remove and reserve.
4. 4
   Add the mushroom/onion mixture to the reserved orzo mixing bowl, and stir to combine; add the feta by crumbling it into the bowl, and mix to combine; add the yogurt to the bowl, and mix to combine; taste and season with salt and pepper. Add 2 tablespoons of breadcrumbs, the chopped dill, 3 tablespoons of olive oil, and mix to fully combine.
5. 5
   In a separate bowl, add the eggs with a pinch of salt and pepper, and whisk together until fully beaten; add to the mushroom orzo bowl, and mix to fully combine.
6. 6
   Prepare the muffin tin by coating each muffin hole with olive oil, and sprinkle lightly with breadcrumbs to prevent the muffins from sticking.
7. 7
   Using an ice cream scoop, scoop the muffin mixture into each of the muffin holes, being careful not to overfill.
8. 8
   Bake for 15–20 minutes until golden brown and crusty on top.
9. 9
   Serve warm or cool, with a sprig of dill on top as desired.