Muffin Tin Omelets

healthy-shelves-recipe

SERVING SIZE: 1 Muffin Tin Omelet
SERVINGS: 8
PREPARATION TIME: 10 minutes
COOK TIME: 25-35 minutes

Small omeletEQUIPMENT NEEDED:
Muffin tin
Skillet
Small bowl
Oven
Knife
Cutting board

nutrition-label-omeletsINGREDIENTS:
6       eggs
1       green pepper, diced
1/2   sweet, yellow or red onion, diced
1/2   cup spinach, chopped (fresh or frozen)
1       Tbsp. olive oil 

DIRECTIONS:
1.    Preheat oven to 400ºF.
2.    Spray non-stick cooking spray into a muffin tin.
3.    Chop all vegetables.
4.    Add 1 tbsp. olive oil into skillet and let heat.
5.    Sauté all vegetables for 3-5 minutes on medium high heat.
6.    Whisk together eggs in a small bowl.
7.    Pour the vegetables into the whisked eggs.
8.    Pour ½ cup of egg and vegetable mixture into each sprayed muffin tin.
9.    Place in oven and bake for 20-30 minutes or until cooked through and liquid is cooked off the eggs.
10.   Let cool completely before eating.

RECIPE TIPS:
-You can add or subtract any vegetables you wish. Use anywhere from 1/4 to 1/2 cup of each vegetable depending on how many you use
-Wrap individual eggs in plastic wrap and place in freezer bags. Store in refrigerator for up to 5 days.

Recipe submitted by Mount Mary University Dietetics Department

Download Full Recipe (PDF)

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