Recipe – Omelet Muffins

I have a confession to make…I don’t always eat breakfast.  I know, I know, eating breakfast every day is something I always stress to my patients and clients, but when it comes to living what I preach, I often fall short on the breakfast front.  I could sit here and come up with a million excuses;  I don’t always have time, I don’t really like typical breakfast foods (like cereal), etc., etc.  No more excuses, with all of you as my witnesses, from this day forward, I will be a breakfast eater!

I came across these little omelet muffins on Pinterest and thought, what a perfect thing to prepare for my first week of “breakfast every day”.  You can easily prepare these savory muffins in advance and just heat one up each morning. I hope you enjoy!

Ingredients

• 16 ounces egg whites
• 4 whole eggs
• ½ red bell pepper, diced
• 1/3 cup red onion, diced
• 1/3 cup green onion, diced
• 1 zucchini, shredded
• 1 large carrot, shredded
• 1/3 cup mozzarella cheese
• 1 tsp. oregano
• Salt + pepper

Directions

• Preheat oven to 375 degrees
• Prepare (grease well) a muffin tin
• Dice and shred all the vegetables and mix together in a large glass bowl
• Fill each muffin 1/3 – ½ full with veggies
• Beat egg whites and eggs together very well
• Pour in 1/3 cup egg mixture into each muffin
• Sprinkle mozzarella cheese, oregano and salt + pepper in each muffin
• Stir each muffin to mix all ingredients together
• Bake for 25 – 30 minutes, or until muffins begin to slightly brown

Makes 12 muffins

Nutrition Information (per 1 muffin)

Calories 52, Fat 4 g, Saturated Fat 1.5 g, Cholesterol 72 mg, Sodium varies, Carbohydrates 2.5 g, Fiber 0.5 g, Sugar 1 g, Protein 5 g