Greek Muffin-Tin Omelets with Feta & Peppers

Rating: 4.33 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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!

Carolyn Casner
Source: EatingWell.com, December 2019

Gallery

Read the full recipe after the video.

Recipe Summary

active:
25 mins
total:
50 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat oven to 325 degrees F. Liberally coat a 12-cup muffin tin with cooking spray.

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  • 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.

  • 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.

  • Bake until firm to the touch, about 25 minutes. Let stand for 5 minutes before removing from the tin.

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

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Reviews (4)

Read More Reviews
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Sarah M
Rating: 5 stars
10/13/2020
Delicious! Be sure to let them cool for 5 minutes unless they will stick and crumble Read More
Susan Quinn
Rating: 1 stars
06/28/2021
I can't believe the other five-star reviews. These are so completely inedible, I'm an experienced cook - I followed the recipe. And, once they were cool, froze them. Defrosted them. Heated them up. Bit into one and water comes gooshing out the sides. Another bite, same thing. It felt like I was eating a wet sponge. Wish I'd tried them once they were out of the oven, and not frozen. Maybe then they'd be OK. But I won't be trying them again. Read More
crystal.f.walker@gmail.com
Rating: 5 stars
05/25/2020
Very simple to make. Very tasty! I did not have feta cheese so I used mozzarella cheese; still came out awesome. Read More
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Ilana
Rating: 5 stars
02/06/2021
These were yummy, even after freezing and defrosting. So happy to have a healthy, quick option for the kids in the morning that only take a minute to defrost. Read More
MeganOS
Rating: 5 stars
12/30/2019
These are so easy -- perfect for grab-and-go breakfasts. Read More
mlmblue
Rating: 5 stars
04/26/2021
These taste great! Once you are done with the prep, they go together in seconds. The only thing I did differently was to broil them for a few minutes since I like a little browning on the top. Read More
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