Delight in these Greek-inspired mini omelets, perfect for a quick, on-the-go breakfast. Prepare the batter ahead of time for an effortless morning bake. These delicious omelet muffins can be stored in the fridge or freezer, offering a convenient meal option anytime.
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
Instructions
- Preheat the oven to 325°F. Generously coat a 12-cup muffin tin with cooking spray.
- In a large skillet, heat oil over medium heat. Add onion and 1/8 teaspoon salt. Cook for about 3 minutes, stirring, until the onion begins to soften. Add bell pepper and oregano, cooking for another 4-5 minutes until the vegetables are tender and slightly browned. Let the mixture cool for 5 minutes.
- In a large bowl, whisk together eggs, feta, milk, pepper, and the remaining 1/8 teaspoon salt. Stir in spinach, olives, and the cooled vegetable mixture. Evenly divide the mixture among the muffin cups.
- Bake the omelets until firm to the touch, about 25 minutes. Allow them to stand for 5 minutes before removing from the tin.
Notes
Make-Ahead Tips
- You can prepare the egg mixture through Step 3 and refrigerate it overnight. Let it stand at room temperature for 10 minutes before baking.
- Cooked omelets can be individually wrapped in plastic wrap and refrigerated for up to 3 days or frozen for up to 1 month. To reheat, thaw if frozen, remove plastic wrap, wrap in a paper towel, and microwave on High for 20-30 seconds.
Nutrition Facts (Per Serving)
- Calories: 226
- Fat: 17g
- Carbohydrates: 7g
- Protein: 13g
