Mini Veggie Omelets

Mini Veggie Omelets

This Mini Veggie Omelets Recipe makes a delicious, balanced, quick breakfast for those needing a to-go meal in the morning — eat up!


4 eggs
2 tbsp. skim milk
1 cup tomatoes, chopped
½ cup onion, chopped

½ cup spinach, chopped
½ tsp. garlic powder
¼ tsp. dried basil
1 oz. reduced-fat swiss cheese, shredded


1. Preheat oven to 325ºF.

2. Beat eggs until light and fluffy in a large bowl.

3. Stir in the milk, tomatoes, onion, spinach, seasonings, and half of the cheese into the egg bowl.

4. Pour egg mixture into a non-stick muffin pan, should make 4 to 6 egg muffins.

5. Place the muffin pan in the hot oven and bake, uncovered, for 20-25 minutes.

6. Once cooked, remove the muffin pan from the oven, sprinkle the remaining cheese on the eggs, and bake for 3-5 minutes more.

7. Once the cheese is melted, remove the muffin pan from the oven, serve, and enjoy!

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