Low Carb Mushroom Omelet Muffins
Try this Low Carb Mushroom Omelet Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 4 eggs
- 1/4 teaspoon pepper
- 4 egg whites
- 1/2 cup skim milk
- 1 tablespoon canola oil
- 1/2 cup yellow onion diced
- 1 red bell pepper diced
- 8 ounces mushrooms diced
- 1/2 cup yellow squash diced (or a favorite veggie of your choice)
- 3/4 cup mozzarella cheese
- Carbohydrate 4.31777135636043 g
- Cholesterol 10.909500007669 mg
- Fat 3.86540292125091 g
- Fiber 0.379685024320347 g
- Protein 6.56862902139852 g
- Saturated Fat 1.76307743657756 g
- Serving Size 1 1 Serving (118g)
- Sodium 154.954560437647 mg
- Sugar 3.93808633204009 g
- Trans Fat 0.192187002771257 g
- Calories 78 calories
Preheat the oven to 350 degrees.Spray the 12 cup muffin tin with non stick cooking spray.Saute the onion, bell pepper and mushrooms with the oil in a pan over medium heat until soft.In a separate bowl, combine the eggs, egg whites, skim milk, seasonings, squash and cheese and mix. Then add the sauteed mix to the egg mix.Mix the ingredients well to make sure all the ingredients is evenly distributed.Pour ¼ to ½ cup of the mixture into each muffin cup.Bake for about 22 to 24 minutes or until it's cooked through.
