Spinach, Broccoli and Cheddar Mini Omelets
Author: 
Recipe type: Cooking for One or Two, Breakfast and Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 10 omelets
 
Ingredients
  • 3 cups broccoli florets
  • 1 cup fresh baby spinach
  • 4 whole large eggs
  • 1 cup egg whites
  • ¼ cup good grated parmesan cheese
  • ¼ cup reduced fat shredded cheddar
  • 1 teaspoon olive oil
  • Salt and fresh pepper
  • Cooking spray
Instructions
  1. Preheat oven to 350 degrees F. Steam broccoli and spinach for about five minutes or until spinach has wilted and broccoli is cooked through. Chop into smaller pieces and season with salt and pepper.
  2. Spray a cupcake tin with cooking spray or line with silicon baking cups. Spoon vegetables into tins evenly.
  3. Then, in a medium bowl, combine egg whites, eggs, cheese, salt and pepper and beat until mixed. Pour over vegetables in tins until they are just over ¾ full. Bake for approximately 20 minutes or until eggs are fully set. Serve immediately and store in an airtight container, refrigerated for 3-5 days.
Recipe by In Good Taste at http://ingoodtaste.kitchen/spinach-broccoli-cheddar-mini-omelets/