Perfect Portions for Healthy Breakfasts!
1 Yellow Onion
1 Roma Tomato
1 Cup of Spinach
2 Peppers (Red, Green, or Yellow)
Ground Black Pepper to taste
1 Non-Stick Muffin Tin or a Dash of Cooking Spray
*and any other ingredients you might like to add!*
***Mushrooms, Cheese, Veggie Protein etc
These pint-sized omelettes are ideal for anyone who does not have the luxury of a leisurely Sunday Morning Brunch for their day-to-day schedules.
These little cuties can be dressed up with salsa, hot sauce, ketchup, or any other dressing that you may desire--get creative!
Alternatively, if you are looking for something a bit more substantial--this egg delight can easily become: the "topper" for a piece of toast, the "insides" of the perfect an egg sandwich, or the hearty fixings of a breakfast burrito.
1. Pre-Heat oven to 350 F degrees
2. Prepare muffin tin with desired oil as necessary
3. Dice vegetables
4. Tear spinach leaves into small pieces
5. Divide vegetables evenly among bins
6. Crack all of the eggs into one bowl-make sure no shells or yolk get in. If you are feeling adventurous, you could always save the yolks for your hair
7. Evenly add egg whites to each bin (each container will be filled almost to the brim)
8. Add a garnish of fresh pepper to the top
9. Cook in oven for approximately 25 minutes (or until cooked all the way through)
10. Let cool, and then enjoy!
Any extra servings can be stored in a sealed container in the fridge for up to four days. I suggest placing a paper towel, or absorbent cloth under the omelettes to soak up any extra moisture. Otherwise, they can be placed directly into your freezer in a sealed air tight container once cooled.
***Psssst---As a sidenote: this recipe is "kid-friendly" and can come in handy when cooking for a large group. It is an great "crowd-pleaser" because everyone can dress it up to their liking!