Greek 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!
Source: EatingWell.com, December 2019
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Read the full recipe after the video.
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Prepare through Step 3 and refrigerate egg mixture overnight. Let stand at room temperature for 10 minutes before baking. The cooked omelets (wrapped individually in plastic wrap) can be refrigerated for up to 3 days or frozen for up to 1 month. To reheat, thaw, if necessary, and remove plastic wrap. Wrap in a paper towel and microwave each omelet on High for 20 to 30 seconds.
Nutrition Facts
Serving Size: 2 omelets each
Per Serving:
226 calories; protein 12.7g; carbohydrates 6.7g; dietary fiber 1.3g; sugars 3.7g; fat 16.7g; saturated fat 5.8g; cholesterol 265.7mg; vitamin a iu 2340IU; vitamin c 32.6mg; folate 51.3mcg; calcium 184.7mg; iron 2.1mg; magnesium 32.4mg; potassium 211.1mg; sodium 465.7mg; thiamin 0.1mg.
Exchanges:
2 medium-fat protein, 1 1/2 fat, 1 vegetable
