September 12, 2017
Looking for a quick grab-and-go healthy breakfast? Our good ‘n healthy Walking Omelet, cooked in a muffin tin, is something the whole family will appreciate on busy mornings...and not-so-busy mornings. Prepare on the weekend with your favorite veggies; freeze; and pull them out of the freezer as you need them.
1/3 cup red pepper, finely chopped
½ cup chopped broccoli florets
¾ cup zucchini, finely chopped or grated
1 cup reduced-fat, shredded cheddar cheese
6 eggs, large or extra large
salt and pepper, to taste
Beat eggs in medium bowl. Add salt, pepper if desired, chopped veggies, and mix well. Spray muffin tin evenly with cooking spray. Pour egg and veggie mixture into tins, filling half full. Add cheese to each cup. Top with remaining egg mixture until muffin cups are almost full.
Bake at 350° for 8 to 10 minutes.
Before cool, use knife to free egg cup from the sides of the muffin pan. Serve immediately.
May substitute with any of your favorite vegetables and herbs such as spinach, onion, tomato, salsa, chives or basil.
Freeze for easy grab-and-go breakfasts.
Makes 6 muffin-sized servings
Per serving: 134 calories; 9g total fat (4g saturated); 165mg sodium; 2g carbohydrate; 1g fiber; 10g protein; 1g sugar