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!
Ingredients:
| 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 |
Directions:
- 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