Muffin-Tin Greek Omelets Recipe

These Greek-inspired baked mini omelets make the ideal grab-and-go breakfast. Prepare these at the start of your workweek, and they’ll be ready to grab and go each morning. After baking, you can store these delicious omelet muffins in the fridge or freezer for easy meals later. Double win!

Ingredients

• Cooking Spray/Vegetable oil
• 2 Tbsp. extra-virgin olive oil
• 1 small onion, diced
• ¼ tsp. salt, divided
• 1 medium red bell pepper, diced
• 1 Tbsp. fresh oregano, finely chopped
• 8 large eggs
• ¾ cup crumbled feta cheese
• ½ cup low-fat milk
• ½ tsp. ground pepper
• 2 cups fresh spinach, chopped
• ¼ cup sliced Kalamata olives

Preparation

1. Preheat oven to 325 degrees F. Grease a 12-cup muffin tin liberally with cooking spray or vegetable/olive oil to minimize sticking.
2. Heat olive oil in a large skillet over medium heat. Add onion and 1/8 tsp. salt; cook about 3 minutes or until onions start to soften, stirring regularly. Add bell pepper and oregano; continue stirring and cook until the vegetables are tender and starting to brown; about 4 to 5 minutes more. Remove from heat and let cool for 5 minutes.
3. Whisk eggs, feta, milk, pepper and the remaining 1/8 tsp. salt in a large bowl. Stir in spinach, olives and the cooked vegetable mixture. Divide evenly among the prepared muffin cups.
4. Bake until firm to the touch, about 25 minutes. Let stand for 5 minutes before removing from the tin.
5. For storage: Once fully cooled, wrap each omelet individually in plastic wrap. They can be stored in the refrigerator for up to 3 days or frozen for up to a month. To reheat, remove plastic wrap and thaw if necessary. Wrap in a paper towel and microwave each omelet on high for 20 to 30 seconds, or until heated through.

Nutrition facts (per serving):

Yield: 12 omelets

Serving Size: 2 omelets; Serving Size: 2 omelets; Calories 226; Fat 17g; Cholesterol 266mg; Carbohydrate 7g; Fiber 1g; Protein 13g; Sodium 466mg