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. This is perfect to make ahead for busy weekdays, and they are high in protein, so they fill you up. Enjoy two with a piece of fruit and you have a complete meal.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
low carb
breakfast
healthy'
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- cooking spray
- 4 cups broccoli florets
- 1 tsp olive oil
- salt and fresh pepper
- 4 large eggs
- 1 cup egg whites
- 1/4 cup reduced fat shredded cheddar (sargento)
- 1/4 cup good grated cheese like pecorino romano
- Carbohydrate 16.2486275 g
- Cholesterol 221.45 mg
- Fat 9.86037749955 g
- Fiber 5.82399978637695 g
- Protein 23.229135 g
- Saturated Fat 3.45179499993786 g
- Serving Size 1 1 Serving (348g)
- Sodium 468.651374999991 mg
- Sugar 10.424627713623 g
- Trans Fat 3.32940124998781 g
- Calories 229 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.
