Muffin Cup Veggie Omelettes
These easy omelets are great for breakfasts on the go. Wrap a couple in some parchment paper and enjoy on the road or at your desk; they can be eaten with your hands! **See instruction #6 for extra cooking tips** (On Page 223 of Lose Weight by Eating: Detox Week)
Get the cookbook today! www.loseweightbyeating.com
This recipe contains eggs, eggs, bell peppers (red), onions, mushrooms (white), fresh spinach, basil (fresh), cheese (goat, crumbled), cooking spray, black pepper (cracked), salt
Prep time: 15 min
Cook time: 20 min
- 4 large eggs
- 3 large eggs, whites only
- 1/2 cup(s) red bell pepper, chopped
- 1/4 cup(s) onions (your choice), chopped
- 1/2 cup(s) white mushrooms, chopped
- 1/4 cup(s) spinach, chopped
- 5 whole fresh basil leaves, chopped
- 1 oz. crumbled goat cheese
- 1 can(s) 5oz. olive oil cooking spray
- 1 pn. freshly ground black pepper
- 1 pn. kosher salt
- 1. Preheat the oven to 350°F. Spray a 12-cup muffin pan with oil spray.
- 2. As you chop the veggies, divide them among the muffin cups.
- 3. In a large bowl, whisk together the eggs, egg whites, salt, and pepper. Pour 2 tablespoons of the egg mixture into each muffin cup, then top each with 1 teaspoon of goat cheese.
- 4. Bake the omelets for 20 minutes, then let them rest for 5 minutes in the pan (this will help them stay together).
- 5. VARIATIONS:
You can use any cheese you like! Cheddar and feta both work well.
If you like spice, add a few dashes of your favorite hot sauce to the eggs.
If you want to add meat, crumble 2 cooked sausage patties (see page XX) and add them to the veggies.
- 6. TIPS:
Save more time in the morning by prepping the omelets the night before. Fill the muffin cups with veggies and whisk the eggs in a bowl, cover both with plastic wrap, and place in the fridge. The next morning, give the eggs another quick whisk, then pour them into the muffin cups, top with cheese, and pop in the oven. This will take less than 5 minutes. And finally, yes, you can reheat these for the very busiest mornings. Make and refrigerate them a few days ahead and pop them in a 200°F oven while you get ready. They need 20 minutes to heat, but can be left in the oven to stay warm for up to an hour.