Muffin-Tin Omelets with Feta & Peppers

These came out so good, even my picky husband liked them. Took a little longer to prep, but I think once I make them more & more it will be faster.

Very easy to make honestly. I thought it would be hard for some reason but I guess I never gave it a chance until Now.... Amazing

These are very good and so convenient! I substituted the olives with mushrooms and I sautéed the mushrooms and the spinach prior to adding to the egg mixture to reduce the amount of moisture. The only thing I would change is reducing the red pepper by half. I will definitely be making these again!

Confused!!! The Meal Plan allows for 1 serving, the recipe yield is 6 servings, you use 8 eggs in a 12-cup muffin tin, then the bottom of the recipe says 1 serving = 2 omelets. In the end, I assumed I was using a large-cup muffin tin based on the mass I had in my bowl after I mixed it all up. Then I assumed I could have 2 omelets based on the calorie-count in the meal plan I was using. I still don't know!!! Anyway, I really like these little omelets. I didn't have any Kalamata olives but I had pickled stuffed Manzanilla olives, which fortunately for me, worked because they added a little zing which I enjoyed. Other people said they were watery, so when I took them out of the oven and let them cool a bit, I placed them on a paper towel then put them in the fridge on a new paper towel. That was a good idea, because they were still kind of wet when I ate them but not actually watery. Four stars for taste.

I made these to keep in the fridge for the week, but they only lasted a couple of days. So delicious and will be a regular in our family.

Did not like it at all. Was very unpleasant to eat those for breakfast. They were watery.
Would not recommend

I added 1-1/2 T. marinara sauce to the egg mixture, and some spicy pepper powder. Also used 4 eggs + 1 cup egg beaters instead of 8 eggs. I found the olives + feta made it overpoweringly salty and next time I would use sauteed mushrooms instead of olives. To make less watery after freezing it might help to sautee the spinach to express some of the liquid out- throw in with bell peppers for final couple of minutes.

Easy to make. Delicious and healthy. A great grab and go option for the whole family. Will make again and again.

These were very good. I like the other recipe with red potatoes slightly better but I do these some time to mix it up.

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.

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.

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.

Delicious! Be sure to let them cool for 5 minutes unless they will stick and crumble

Very simple to make. Very tasty! I did not have feta cheese so I used mozzarella cheese; still came out awesome.

Very simple to make. Very tasty! I did not have feta cheese so I used mozzarella cheese; still came out awesome.

These are so easy -- perfect for grab-and-go breakfasts.