Muffin-Tin Omelets with Feta & Peppers

4.4

(42)

37 Reviews

These Greek-inspired baked mini omelets are the perfect breakfasts 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. Double score!

EatingWell Editors

Updated on April 22, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Jessica Ball, M.S., RD

Prep Time:

25 mins

Additional Time:

25 mins

Total Time:

50 mins

Servings:

Yield:

12 omelets

Nutrition Profile:

Low-Carb Omega-3 Healthy Immunity Soy-Free Vegetarian Gluten-Free Low-Calorie

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Ingredients

Cooking spray
2 tablespoons extra-virgin olive oil
¾ cup diced onion
¼ teaspoon salt, divided
1 medium red bell pepper, diced
1 tablespoon finely chopped fresh oregano
8 large eggs
¾ cup crumbled feta cheese
½ cup low-fat milk
½ teaspoon ground pepper
2 cups chopped fresh spinach
¼ cup sliced Kalamata olives

Directions

Preheat oven to 325 degrees F. Liberally coat a 12-cup muffin tin with cooking spray.
Heat oil in a large skillet over medium heat. Add onion and 1/8 teaspoon salt; cook, stirring, until starting to soften, about 3 minutes. Add bell pepper and oregano; cook, stirring, until the vegetables are tender and starting to brown, 4 to 5 minutes more. Remove from heat and let cool for 5 minutes.
Whisk eggs, feta, milk, pepper and the remaining 1/8 teaspoon salt in a large bowl. Stir in spinach, olives and the vegetable mixture. Divide among the prepared muffin cups.
Bake until firm to the touch, about 25 minutes. Let stand for 5 minutes before removing from the tin.

To make ahead

Prepare through Step 3 and refrigerate egg mixture overnight. Let stand at room temperature for 10 minutes before baking. The cooked omelets (wrapped individually in plastic wrap) can be refrigerated for up to 3 days or frozen for up to 1 month. To reheat, thaw, if necessary, and remove plastic wrap. Wrap in a paper towel and microwave each omelet on High for 20 to 30 seconds.

Originally appeared: EatingWell.com, December 2019

Nutrition Facts (per serving)

226	Calories
17g	Fat
7g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 2 omelets each
Calories 226
% Daily Value *
Total Carbohydrate 7g	2%
Dietary Fiber 1g	5%
Total Sugars 4g
Protein 13g	25%
Total Fat 17g	21%
Saturated Fat 6g	29%
Cholesterol 266mg	89%
Vitamin A 2340IU	47%
Vitamin C 33mg	36%
Folate 51mcg	13%
Sodium 466mg	20%
Calcium 185mg	14%
Iron 2mg	12%
Magnesium 32mg	8%
Potassium 211mg	4%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Updated by

Carolyn Casner

Muffin-Tin Omelets with Feta & Peppers

Ingredients

Directions

To make ahead

Nutrition Facts (per serving)

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