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2 tablespoons extra-virgin olive oil
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¾ cup diced onion
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¼ teaspoon salt, divided
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1 medium red bell pepper, diced
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1 tablespoon finely chopped fresh oregano
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8 large eggs
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¾ cup crumbled feta cheese
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½ cup low-fat milk
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½ teaspoon ground pepper
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2 cups chopped fresh spinach
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¼ cup sliced Kalamata olives
Muffin Tin Omelets with Feta & Peppers
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. A silicone muffin tin is an excellent choice for these if you have one—the flexibility allows the omelets to pop right out of the mold, and it’s easy to clean!
Nutrition Information
198
Calories
50g
Carbohydrates
9g
Protein
445mg
Potassium
9g
Fiber
9g
Sugar
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