- 8
Ingredients
- 6 eggs
- 2 Tbsp low fat milk
- 1 bell pepper, diced (or sub 1/2 cup diced veggie)
- 1/2 sweet yellow or red onion, diced
- 1/2 cup fresh spinach, swiss chard or dark leafy greens, chopped
- 1 tbsp olive oil
Preparation
Step 1
Muffin Tin Mini Omelets (makes 8-12 mini omelets)
Preheat oven to 400ºF.
Spray non-stick cooking spray into a muffin tin.
Chop all vegetables.
Place 1 tbsp olive oil into skillet and let heat.
Sauté all vegetables for 3-5 minutes.
Whisk together eggs and milk in a small bowl.
Pour the vegetables into the whisked eggs.
Pour egg/vegetable mixture into sprayed muffin tins.
Place in oven and bake for 20-30 minutes or until cooked through and liquid is cooked off the eggs.
To Store: Let cool completely. Wrap individual eggs in plastic wrap and store in refrigerator for up to 5 days or put in freezer bags and place in freezer for longer storage.
To reheat from refrigerator, unwrap plastic wrap and microwave for 30 seconds. To reheat from freezer, unwrap plastic wrap and microwave for 1-1/2 to 2 minutes.