These mini omelettes freeze beautifully, making them a perfect, make-ahead breakfast option for those mornings that you barely have time to eat. Pair with a banana, or put them on a piece of whole-wheat toast or a whole-wheat English muffin and you’ve got a super healthy, well-balanced meal!
Bell pepper, diced 1 each | 1 each
Tomato, diced ¾ cup | 187 mL
Onion, diced ½ cup | 125 mL
Spinach, diced 1 cup | 250 mL
Olive oil 1 Tbsp | 15 mL
Sun dried tomato*,
– finely diced
*(optional) 1 Tbsp | 15 mL
Eggs 10 each | 10 each
1% Milk ¾ cup | 187 mL
Paprika ½ tsp | 2.5 mL
Chili powder ½ tsp | 2.5 mL
Salt ¼ tsp | 2 mL
Pepper ¼ tsp | 2 mL
Lean sliced turkey*
*(optional) ¼ cup | 100 g
Shredded cheese ½ cup | 250 mL
Preheat the oven to 400°F.
In a small bowl, toss the bell pepper, tomato, onion, and spinach in the olive oil.
Spread veggies onto a baking sheet and roast for 15 minutes. *This is optional, but helps evaporate some of the water from the veggies so there is less water coming off the omelettes when reheating.
Change the oven temperature to 350°F.
Crack the eggs into a large bowl and add the milk, paprika, chili, salt, and pepper. Using a whisk, mix until the yolks are well incorporated into the whites.
Grease 12 muffin cups. Divide the veggies, sundried tomatoes and turkey (if using) between the 12 cups.
Pour the egg mixture into each of the 12 cups and top with shredded cheese.
Bake for 20-25 minutes, until omelettes are cooked through.
Freeze in an air-tight container and reheat in the microwave on high for quick breakfasts.
Makes 12 servings (92 g / serving).
1 serving = 1 omelette
Adapted From: Nutrition Rx