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Monday, July 13, 2015

Healthy Omelette Cups

I love easy grab and go breakfast options. These omelette cups are packed with protein and veggies to fill you up and jump start your morning!
  • 1 tablespoon olive oil
  • 4 whole eggs
  • 4 egg whites
  • 2 cups baby spinach - roughly chopped (measured/packed before chopping)
  • 1 cup tomato (measured after chopping)
  • 1 cup yellow onion (measured after chopping)
  • 1 cup mushrooms (measured before chopping)
  • 2 cloves garlic, minced
  • Salt, to taste

  • Preheat the oven to 350
  • Chop all the veggies to a small dice
  • Mince garlic
  • Whisk the eggs and egg whites together
  • Add the oil to a large nonstick skillet and sauté the veggies and garlic, cook through
  • Add veggies to egg mixture
  • Pour mixture into a muffin tin that is coated with nonstick spray
  • Bake for 15 minutes or until a toothpick comes out clean
  • Store in a sealed container and heat when you're ready to eat!

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