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Recipes - Veggie Omelet Cups Recipe

Recipe Name

Veggie Omelet Cups

 Submitted by FPP2000
Recipe Description All of the yummy ingredients from a veggie omelet, in single serving cups. Easy to make ahead, so you can grab and go!
Quantity 12 Quantity Unit muffin tin Servings  
Prep Time (minutes) 15 Cook Time (minutes) 30 Ready In (minutes) 45
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
medium (2-1/4" to 3-1/4" dia.)potatoes with skin, sliced 1/4 inch
2
stalksgreen onions,chopped, white and green part
3
largeMushrooms, Sliced
1
cupSpinach, raw
0.5
cups, choppedPeppers, sweet, red, raw, diced
0.5
cups gratedcarrot, grated
1
cupliquid egg
1
cup (not packed)cottage cheese fat free
1
tablespoonflour unbleached
1
tablespoonSalsa, Pace Picante Sauce
0.25
teaspoonsblack pepper
0.5
cups, shreddedlow fat shredded cheddar cheese
Steps
Sequence Step
1Preheat oven to 375 degrees, and spray a 12-muffin tin with cooking spray.
2Place a slice of potato in each muffin cup. Follow with 1 or 2 slices of mushroom.
3Place grated carrot and red pepper in a microwave safe bowl. Microwave on High for 1 minute.
4Finely slice spinach. (Chiffonade)
5Combine all remaining ingredients (including vegetables) in a Quart-size measuring cup or medium size bowl. Stir until combined. (Add salt to taste, if desired. Probably no more than 1/2 tsp)
6Fill each muffin cup with the egg mixture until about 2/3 full.
7Bake for 30-40 minutes, or until centers are set and the edges are beginning to brown.
8Recipe Variation: Replace the spinach with sliced baby asparagus. Delicious! You can also add reduced fat/turkey ham, bacon or sausage. **Adding meat will increase the fat and calories.
9Omlette Cups store well in the refrigerator for 2 -3 days. Make a full batch ahead of time for quick and easy breakfasts on the go. This recipe can easily be doubled or divided.






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