Omelette muffins Recipe

Adapted from a healthlinguist recipe

(Makes 12)

Spinach (or other raw veggies)  & Cheese Omelette Cups~

Frozen Spinach (or raw, or other veggies)
8 eggs
Grated cheese
Diced tomato

Preheat oven to 375F
1. Arrange spinach on the bottoms of a paper lined muffin pan (approx. 1 tbsp per cup)
2. Add a thin layer of diced tomato to each cup
3. Add a layer of crumbled goat or feta cheese (or shredded cheese of your choice).
4. Season with salt & pepper
5. Beat the eggs with additional salt & pepper
6. Using a small ladle, fill each cup almost to the top
7. Top with a small pepper slice  or small sprig of broccoli & sprinkle paprika over top
3. Bake for 15-20 minutes (check after 15 – depending on your oven may need less or more time)

About Kate Kresse

I love to write, I love to talk, I love to uplift people when I can. I am a woman in love with life. I am a wife, mom, tutor, writer, and I am a perennial optimist. (OK not every single minute but you get the point! :-)
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2 Responses to Omelette muffins Recipe

  1. Sounds too good, Kate–and I just finished lunch, but if it didn’t require getting up and actually moving, I’d be fixing them.

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