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Muffin-Tin Omelets With Feta & Peppers

These Greek-inspired baked mini omelets are the perfect breakfasts on the go. Mix the batter the night before, and they'll be ready to bake in the morning. Once they're baked, you can keep these tasty omelet muffins in your fridge or freezer for future meals. Double score!

Active Time
25 mins
Total Time
50 mins
Yield
Serves 6

How to Make It

1. Step
Preheat oven to 325 degrees F. Liberally coat a 12-cup muffin tin with cooking spray.
2. Step
Heat oil in a large skillet over medium heat. Add onion and 1/8 teaspoon salt; cook, stirring, until starting to soften, about 3 minutes. Add bell pepper and oregano; cook, stirring, until the vegetables are tender and starting to brown, 4 to 5 minutes more. Remove from heat and let cool for 5 minutes.
3. Step
Whisk eggs, feta, milk, pepper and the remaining 1/8 teaspoon salt in a large bowl. Stir in spinach, olives and the vegetable mixture. Divide among the prepared muffin cups.
4. Step
Bake until firm to the touch, about 25 minutes. Let stand for 5 minutes before removing from the tin.

Ingredients

  • Cooking spray
  • 2 tablespoons extra-virgin olive oil
  • ¾ cup diced onion
  • ¼ teaspoon salt, divided
  • 1 medium red bell pepper, diced
  • 1 tablespoon finely chopped fresh oregano
  • 8 large eggs
  • ¾ cup crumbled feta cheese
  • ½ cup low-fat milk
  • ½ teaspoon ground pepper
  • 2 cups chopped fresh spinach
  • ¼ cup sliced Kalamata olives

Tags

Gluten-FreeHealthy ImmunityLow CarbohydrateLow-CalorieOmega-3Soy-FreeVegetarian

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