Excellent for both brunch and a quick weekday breakfast, these mini omelets are, in our opinion, a great meal prep recipe. Plus, they're super easy to adapt to whatever's in your fridge!
MINI CHEESE & VEGETABLE OMELETTES
(SERVINGS: 12)
Ingredients
- 10 eggs
- 1 cup (250 ml) of milk
- 1 small onion, finely chopped
- 1/2 cup (125 ml) broccoli, cut into small florets
- 1 1/2 cups (375 ml) spinach
- 1 1/4 cups (310 ml) shredded cheddar cheese
- Salt & pepper, to taste
Preparation
Preheat oven to 375˚F and place 12 muffin cups in a muffin tin. Set aside.In a large bowl, combine the eggs and milk and season with salt and pepper. Set aside.
In a lightly oiled skillet over medium heat, sauté the onion, broccoli, and spinach for about 5 minutes. Drain off any excess water.
Fill half of the muffin cups with the egg mixture, then divide the vegetable mixture evenly over the muffin cups, followed by half of the grated cheese. Top with the remaining egg mixture and top with grated cheese.
Bake for about 15 minutes or until the omelets appear cooked.
Once out of the oven, let stand for a few minutes before unmolding.
