I love omelets! I could eat them for breakfast, lunch or dinner (maybe even in the same day…the love is that deep). And why not, they’re the perfect food. You can pack a ton of protein and veggies in these pillows of goodness, which make them a healthy choice and so satisfying. Unfortunately, when I make them they usually end up as scrambled eggs, which isn’t quite what I was looking for.  So, I often concede and save omelets as my go to at the diner, where they easily make a perfectly folded blanket of eggs that is bountifully filled with fresh sautéed vegetables – yum! Problem is, I want omelets way more often than I go to the diner! What’s a girl to do??? I’ll tell you what this one does – she makes omelet cups! No flipping, sautéing, or disappointment with these. Just put all the simple ingredients into a muffin tin, bake and enjoy!  These cups may even be better than their traditional counterparts because you can easily make them for a crowd, you can make a large batch for the week and can even take them on the go!
Ingredients
- 1 dozen large eggs
- Salt + Pepper to taste
- Mix & Match Fillings – Sky’s the Limit!
- Spinach, chopped
- Bell peppers, finely diced
- Broccoli, cut into small florets
- Baby bella mushrooms, diced
- Tomato, diced
- Onions, finely diced
- Parmesan cheese, grated
- Cheddar cheese, shredded
Directions
- Whisk together the eggs in large measuring cup (or place in a blender) until smooth. Set aside
- In a greased muffin tin, place desired combination of filings into each muffin cup.
- Season each cup with salt + pepper – don’t be afraid to use S+P…it makes the difference between zero flavor and full of flavor!
- Pour the beaten eggs into each muffin cup until the liquid almost reached the top.
- Bake ~20 minutes, or until set
Note: If meal prepping for the week, these keep in fridge for up to 5 days (a week if you’re adventurous ). Just pop in the microwave for 30 seconds and check on them. Repeat in 15 second intervals until warm all the way through.
They also freeze really well! Simply put in an airtight container with parchment paper in between the layers. When ready to eat, place on paper towel lined plate (soaks up water from vegetables) and heat in microwave for one minute, then check on it. Whether you put them in the fridge or the freezer, your goal is to just reheat them up, not cook them, so I start with less time, check on them and then add time as necessary.
Be Healthy & Enjoy!
Coach Flawesome 👩🏻‍🍳❤️