Cooking Light
Active TIme
25 Mins
Total Time
55 Mins
Yield
Serves 12 (serving size: 1 omelet)

Filled with feta, spinach, and kalamata olives, these baked mini omelets are perfect for breakfast on the go. Mix the batter the night before, and they’ll be ready to bake in the morning. Once they’re baked, you can keep these tasty omelet muffins in your fridge or freezer for future meals.

How to Make It

1. Preheat oven to 325°F. Liberally coat a 12-cup muffin pan with cooking spray.

2. Heat oil in a large skillet over medium. Add onion and 1/8 teaspoon salt; cook, stirring, until starting to soften, about 3 minutes. Add bell pepper and oregano; cook, stirring, until vegetables are tender and starting to brown, 4 to 5 minutes. Remove from heat and let cool 5 minutes.

3. Whisk eggs, feta, milk, pepper, and remaining 1/8 teaspoon salt in a large bowl. Stir in spinach, olives, and vegetable mixture. Spoon mixture evenly into prepared muffin cups. Bake at 325°F until firm to the touch, about 25 minutes. Let stand in pan 5 minutes before removing omelets.

Also appeared in: Cooking Light, February, 2022,Carb-Smart Recipes