BBBloom's Mushroom Spinach Mini Omelettes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
7 eggs1/3 cup egg whites1 cup fresh spinach chopped4 baby bella mushrooms chopped fine1 clove garlic chopped fine2 medium scallions sliced & separated1 tbsp fresh cilantro chopped1/4 cup Sargento reduced fat shredded sharp cheddar grated1/4 cup cotija cheese grated1 tbs olive oilsalt and pepper to tastecooking spray
Preheat oven to 350F.
Heat olive oil in a skillet over medium heat. Add garlic and white pieces of scallion, saute until soft. Add mushrooms, toss and soften. Add spinach, cilantro and green parts of scallion, toss and cook just until spinach is bright green. Remove from heat.
In a bowl, whisk egg whites, eggs, cheeses and salt & pepper.
Spray muffin tin with cooking spray. Separate veggie mixture into 9 equal portions and place in muffin tin. Pour egg mixture over the veggies. Bake for 20 minutes.
Serve immediately. Leftovers can be refrigerated for quick weekday breakfasts.
Serving Size: makes 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user BBBLOOM.
Heat olive oil in a skillet over medium heat. Add garlic and white pieces of scallion, saute until soft. Add mushrooms, toss and soften. Add spinach, cilantro and green parts of scallion, toss and cook just until spinach is bright green. Remove from heat.
In a bowl, whisk egg whites, eggs, cheeses and salt & pepper.
Spray muffin tin with cooking spray. Separate veggie mixture into 9 equal portions and place in muffin tin. Pour egg mixture over the veggies. Bake for 20 minutes.
Serve immediately. Leftovers can be refrigerated for quick weekday breakfasts.
Serving Size: makes 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user BBBLOOM.
Nutritional Info Amount Per Serving
- Calories: 96.7
- Total Fat: 7.0 g
- Cholesterol: 148.3 mg
- Sodium: 138.0 mg
- Total Carbs: 0.9 g
- Dietary Fiber: 0.3 g
- Protein: 7.8 g
Member Reviews