Busy mornings don’t mean you have to skip a warm breakfast. Packed with veggies, these vegetarian, paleo, and keto-friendly omelets are portable and delicious.
Ingredients
- Cooking spray
- 10 large eggs
- 1 red bell pepper, seeded and finely chopped
- 1 cup frozen cut spinach, thawed and squeezed dry
- 2 green onions, finely chopped
- ¼ tsp salt
Steps
- Preheat oven to 325°F. Coat a 12-cup muffin tin liberally with the cooking spray.
- In a large bowl, beat the eggs together. To bowl, add the bell pepper, spinach, green onions, salt, and ¼ cup water. Season with pepper.
- Divide egg mixture among muffin cups. Bake 20–25 min., until eggs are set. Let stand 5 min. before removing from muffin tin.
Tips
Wrap omelets individually in plastic wrap and refrigerate up to 4–5 days. Remove from plastic wrap and microwave 1–2 min., until warm.
This recipe is
- Vegetarian
- Gluten-free
- Nut-free
- Dairy-free
- Wheat-free
- Lactose-free
- Paleo
Tags
- Dairy Free
- Nut Free
- September 2020
- vegetarian
- gluten free
- Wheat Free
- Lactose Free
- Paleo Diet
Nutrition information
- Calories 62kcal 3%
- Fat 3.6g 6%
- Saturated fat 1.2g 6%
- Carbs 1.8g <1%
- Sodium 116mg 5%
- 0.7g sugar
- 0.8g fiber
- 5.5g protein
- 136mg cholesterol
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