These high-protein treats are ideal for on-the-go breakfasts or early-morning tailgating. You can assemble them in the muffin pan the night before and refrigerate, then bake in the morning. To vary the recipe, mix in diced ham, olives, fresh herbs or a pinch of cayenne pepper, and top with a sprinkle of cheese before baking.
Special Diets:
Method
Preheat the oven to 375˚F. Lightly oil a 12-cup muffin pan.
Heat a large skillet over medium heat.
Cook mushrooms, stirring, until they begin to release their liquid, about 5 minutes.
Add bell pepper and cook, stirring, 3 to 4 minutes more.
Add spinach and 1/4 teaspoon of the salt and cook, stirring frequently, until vegetables are soft and most liquid has evaporated, about 5 minutes.
Cool slightly, then divide mixture among the prepared muffin cups.
In a medium bowl, whisk together egg whites and remaining 1/4 teaspoon salt.
Pour evenly over vegetable mixture in the muffin cups.
Bake until egg mixture is puffed and cooked through, about 16 minutes.
Cool 2 minutes, then run a knife around inside of muffin cups and remove omelet bites.
Serve warm or at room temperature.
Alternatively, refrigerate omelet bites in an airtight container for up to 3 days. Cover the bites with a paper towel and reheat in the microwave.
Nutritional Info
Serving Size
2 bites
Calories
70
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.