These mini omelettes freeze beautifully, making them a perfect, make-ahead breakfast option for those mornings that you have 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!
|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|
- Preheat the oven to 400 degrees F.
- In a small bowl, toss the bell pepper, tomato, onion, and spinach in the olive oil.
- 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.
- Change the oven temperature to 350 degrees F.
- 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.
- Grease 12 muffin cups. Divide the veggies, sundried tomatoes and turkey (if using) between the 12 cups.
- Pour the egg mixture into each of the 12 cups and top with shredded cheese.
- Bake for 20-25 minutes, until omelettes are cooked through.
- 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