Sunday, April 20, 2014

Mini Omelettes for Scrambled Mornings

If your mornings are anything like our's (read: sprinting out the door late, shoes in hand), you will love this easy, healthy breakfast you can prepare Sunday night because it lasts for several days (unless your fiancĂ© eats them all!).  We like to start our day with protein, so these pre-portioned egg muffins have been a big win for us!

S E R V I N G S : 9 mini omelets

S E R V I N G   S I Z E : 2 omelets

T I M E : 30 minutes

I N G R E D I E N T S :
4 cups broccoli florets
1 cup button mushrooms
4 large eggs
1 cup egg whites
1/4 cup shredded cheddar or pepper jack cheese
1/4 cup pecorino romano cheese (or use 1/2 cup of cheese above)
1 tsp olive oil
salt and pepper to taste
cooking spray

T H E   H O W :

1.  Pre-heat oven to 350*.

2.  Spray a non-stick cupcake tin with cooking spray.  

3.  SautĂ© the mushrooms and broccoli in a skillet with olive oil and salt until vegetables are tender.  Evenly divide the vegetable mixture into 9 tins.  

4.  In a bowl, beat the egg whites, eggs, and cheese.  Add salt and pepper to taste.  

5.  Pour the mixture into the tins over the vegetables so portions are divided evenly.  (Each tin will be about 3/4 full.)  

6.  Bake until cooked, about 20 minutes.  

7.  Serve immediately or wrap in plastic wrap and store in your fridge.  When you're ready to eat them, microwave for one minute and enjoy!

We originally adapted the recipe from, and there are so many variations you can play with depending on your taste.  Enjoy and have a great week!  

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