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"THERE ARE ONLY TWO DAYS IN THE YEAR THAT NOTHING CAN BE DONE. ONE IS CALLED YESTERDAY AND THE OTHER IS CALLED TOMORROW, SO TODAY IS THE RIGHT DAY TO LOVE, BELIEVE, DO, AND MOSTLY LIVE." -- Dalai Lama

Monday, December 21, 2015

Baked omelet


I was inspired today to make omelet bites from this video but I ended up making a one pan ordeal. My niece was at my mom's today and I wanted to see her so I took some of the ingredients with me and stopped at the store for the rest of what I didn't have. My mom doesn't have a muffin pan though, soooo I compromised.


Eggs have been my main source of protein lately so I bought egg whites to amp up the protein intake. You can certainly use all whole eggs for this recipe but I made this for my snack so wanted it lower in calories.


You can use any veggie that you like or have on hand. I used broccoli, bell pepper, cherry tomatoes, black olives, and green onions. Chop them into bite size pieces and layer them in the pan or muffin tin. Mix together 6 whole eggs and a cup of egg whites. I like to add a splash of milk when I make scrambled eggs or omelets.


Pour the eggs over the veggies and push any veg down that may have come to the top. I used feta cheese because that's what I already had but again, use whatever you like or have on hand (recipes are versatile!! change them to your preference or what you have!)


Bake at 350F for 20 if you're using a muffin tin or 30 to 40 minutes if you're using a pan. If it's not done after the above times check on it every 4 minutes until a knife comes out clean.


Let if cool for 5 minutes and serve with your favorite breakfast accompaniments or enjoy as a protein and veggie packed snack between meals.


Recipe:

  • 6 eggs
  • 1 c. egg whites
  • 1 c broccoli florets,cut into bite sized pieces
  • 12 cherry tomatoes, halved
  • 1/4 bell pepper, cut into bite sized pieces
  • 1/3 c. sliced black olives
  • 1/4 c. green onion slices
  • 1/2 c. grated or crumbled cheese
Bake at 350F until cooked through.