First things first! Posting has been happening a tad-bit slower than usual. There is a VERY GOOD reason for this. I’m updating the website. Wahoooo! I’ve been wanting to do this for a VERY LONG time, and it’s finally happening. Thus, I’ve been running into a few time bumps due to IT/Computer/Domain/Website stuff that I cannot entirely avoid. BUT, it’s gonna be worth it. It’s gonna be worth it. The new site is going to be so pretty and so easy to navigate. I’m quite certain you’ll love it. So, get ready for the new look coming oh-so-soon. Yay!
Now on to these delicious babies. I’m really not sure why I haven’t shared this great idea with you sooner. It’s soooo awesome and soooo good. If you love a good veggie omelet, you’re going to love these Fit Omelet Cups. And, they’re so super fit that they only contain eggs and veggies (and a smidge of milk). The veggies are pretty much free calories, so you’re looking at a high-protein, low calorie breakfast option. We’re talking 23 calories per omelet cup. Awesome!
Really, to make these, you can choose any veggies your heart desires. I will list the ones I chose in the recipe here, but feel free to add/delete whatever ones you’re craving at the moment. The base for these consists of an equal amount of whole eggs and then egg whites (you’ll see that I used a total of 10 eggs, but I only used the whites in 5 of them). It cuts fat and calories, but still is huge on flavor. You’ll note that I didn’t put a lick of cheese in these. I think they are super tasty without it.
These come out of the oven with a fluffy texture (think the perfect omelet texture) and they taste so incredibly fresh thanks to all of those fresh veggies found within. As an added bonus, these stay good for 2-3 days in the refrigerator and they reheat fabulously. So, for those of you who need a quick and healthy breakfast fast . . . make the entire batch and simply reheat in the morning before you head out the door. I also love eating these for snacks.
Give ’em a try. They are seriously so super awesome!
- 5 whole eggs
- 5 eggs, whites only
- 1/2 cup low fat milk (I used 1% Organic)
- salt and pepper, to taste
- 2 green onions, chopped
- 1/2 cup fresh spinach, chopped
- 1/2 red bell pepper, chopped
- 1/2 - 3/4 cup mushrooms, chopped
- Preheat oven to 350 degrees.
- Combine all 10 eggs in a medium-sized bowl with milk, salt and pepper (I used about 1/2 teaspoon salt, 1/4 teaspoon pepper). Whisk until combined and eggs are broken up and slightly beaten. Set aside.
- Lightly spray a 12-cup muffin pan with cooking spray. Fill each muffin cup approximately half to three-quarters full with various chopped veggies. Then, taking your egg mixture, pour it in each muffin cup, leaving a tiny amount of space at the top of each one (the omelet cups will rise a little in baking).
- Bake for 18-20 minutes. Enjoy!
- Serves 12. (I usually eat 3 of these to get the serving of protein I want/need. But, I'll break it out per Omelet Cup, so you can eat as many as you personally need/want.)
- 23.3 Calories | 3.6g Protein | 1.6g Carbs | 0.2g (0.1g = Sat.) Fat | 1.2g Sugars