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
Prep Time (minutes)
15
Cook Time (minutes)
30
Ready In (minutes)
45
Ingredients
Amount
Measure
Ingredient
1
medium (2-1/4" to 3-1/4" dia.)
potatoes with skin, sliced 1/4 inch
2
stalks
green onions,chopped, white and green part
3
large
Mushrooms, Sliced
1
cup
Spinach, raw
0.5
cups, chopped
Peppers, sweet, red, raw, diced
0.5
cups grated
carrot, grated
1
cup
liquid egg
1
cup (not packed)
cottage cheese fat free
1
tablespoon
flour unbleached
1
tablespoon
Salsa, Pace Picante Sauce
0.25
teaspoons
black pepper
0.5
cups, shredded
low fat shredded cheddar cheese
Steps
Sequence
Step
1
Preheat oven to 375 degrees, and spray a 12-muffin tin with cooking spray.
2
Place a slice of potato in each muffin cup. Follow with 1 or 2 slices of mushroom.
3
Place grated carrot and red pepper in a microwave safe bowl. Microwave on High for 1 minute.
4
Finely slice spinach. (Chiffonade)
5
Combine 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)
6
Fill each muffin cup with the egg mixture until about 2/3 full.
7
Bake for 30-40 minutes, or until centers are set and the edges are beginning to brown.
8
Recipe 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.
9
Omlette 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.
