Prep: 15:00
Total: 40:00
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!
Mini breakfast Omelettes #Protein
Ingredients:
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
Directions:
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Preheat the oven to 400°F.
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In a small bowl, toss the bell pepper, tomato, onion, and spinach in the olive oil.
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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.
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Change the oven temperature to 350°F.
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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.
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Grease 12 muffin cups. Divide the veggies, sundried tomatoes and turkey (if using) between the 12 cups.
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Pour the egg mixture into each of the 12 cups and top with shredded cheese.
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Bake for 20-25 minutes, until omelettes are cooked through.
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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