Broccoli and Cheese Mini Egg Omelets
I love making a batch of these mini egg omelets – they are EASY to make, and I have breakfast ready for the next few days. I pop them in the microwave for one minute and they taste as good as when I first made them.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
dairy free
vegetarian
pescatarian
- cooking spray
- 4 cups broccoli florets
- 1 tsp olive oil
- salt and fresh pepper
- 1 cup egg whites
- 1/4 cup reduced fat shredded cheddar (sargento)
- 1/4 cup good grated cheese like pecorino romano
- 4 whole large eggs
- Carbohydrate 15.3325925 g
- Cholesterol 0 mg
- Fat 1.27234249955 g
- Fiber 5.82399978637695 g
- Protein 12.938745 g
- Saturated Fat 0.134894999937864 g
- Serving Size 1 1 serving (285g)
- Sodium 213.572874999991 mg
- Sugar 9.50859271362305 g
- Trans Fat 0.743681249987814 g
- Calories 108 calories
Preheat oven to 350°.Steam broccoli with a little water for about 6-7 minutes.When broccoli is cooked, crumble into smaller pieces and add olive oil, salt and pepper. Mix well.Spray a standard size non-stick cupcake tin with cooking spray and spoon broccoli mixture evenly into 9 tins.In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper.Pour into the greased tins over broccoli until a little more than 3/4 full.Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately.Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.
