Egg Cup Omelets
Course
breakfast
Servings
Prep Time
6
Servings
15
Minutes
Cook Time
30
Minutes
Servings
Prep Time
6
Servings
15
Minutes
Cook Time
30
Minutes
Ingredients
coconut oil spray
24
egg whites
1/2
red bell pepper
finely diced
1/2
yellow bell pepper
finely diced
2
cups
fresh baby spinach
lightly chopped
3
green onions
chopped
1
dash
salt
1
dash
ground pepper
Instructions
Preheat your oven to 350 degrees.
Spray a muffin tin with the coconut oil spray.
Whisk the egg whites with the salt and pepper in a bowl. Experiment with the salt and pepper each batch that you make to suit your taste. Set aside.
In a separate bowl, mix together the bell peppers and spinach.
Fill each cup of the muffin tin half way with the vegetable mixture. Leave it loose so that the egg mixture will surround the vegetables when added.
Carefully pour the egg whites evenly into each of the 12 cups in the tin to fill each approximately 1/2 – 2/3 full.
Bake for 25-30 minutes, or until egg whites have set.
Remove from the oven and top with the green onions. Serve warm.
Alternatively, you can store them in the refrigerator and reheat throughout the week as a quick breakfast on-the-go!