Scrambled Asparagus Omelet Muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 whole eggs, fresh6 Egg Whites, fresh1/2 cup of unsweetened almond milk1 cup finely chopped Asparagus3 small or 2 medium Garlic Cloves1 cup finely chopped yellow onion2 Tbsp. finely chopped Basil1/4 tsp cayenne pepper or to taste (optional)A pinch of salt and puepper to taste12 half second cooking spray
Pre-heat oven to 350
Heat olive oil in oven proof pan on med-high heat
Sautee garlic until fragrant
Add the chopped onions, red bell pepper, basil and asparagus to the pan.
Season with powdered vegetable bullion, cayenne pepper, and salt and pepper to taste.
Cook vegetable mixtures until onion is cooked through, approx. 5 minutes.
Set pan of vegetable mixture aside to cool off for approximately 10 minutes.
In a large bowl, combbine whole eggs, egg whites, and milk and scramble hard until small bubbles form
Spray 1/2 second spray in each cup of 12-muffin pan
Pour egg mixture into each cup up to 3/4 full.
Divide vegetable mixture into 12 servings (approx. 1 and a 1/2 - 2 tablespoons each).
Drop vegetable mixture into the egg mixture in each muffin cup.
Gently stir each vegetable and egg mixture to prevent the vegetables from clumping.
Place pan in pre-heated oven.
Set timer for 30 minutes
Gently turn pan half way after 10 minutes of cooking.
After another 10 minutes gently give pan a 1/4 turn.
Turn off oven during the last 5 minutes of cooking time and leave the pan in the oven.
Immediately remove pan from oven when timer goes off and let omelet cool for 5 minutes before serving
Serving Size: Makes 12 omelet muffins
Heat olive oil in oven proof pan on med-high heat
Sautee garlic until fragrant
Add the chopped onions, red bell pepper, basil and asparagus to the pan.
Season with powdered vegetable bullion, cayenne pepper, and salt and pepper to taste.
Cook vegetable mixtures until onion is cooked through, approx. 5 minutes.
Set pan of vegetable mixture aside to cool off for approximately 10 minutes.
In a large bowl, combbine whole eggs, egg whites, and milk and scramble hard until small bubbles form
Spray 1/2 second spray in each cup of 12-muffin pan
Pour egg mixture into each cup up to 3/4 full.
Divide vegetable mixture into 12 servings (approx. 1 and a 1/2 - 2 tablespoons each).
Drop vegetable mixture into the egg mixture in each muffin cup.
Gently stir each vegetable and egg mixture to prevent the vegetables from clumping.
Place pan in pre-heated oven.
Set timer for 30 minutes
Gently turn pan half way after 10 minutes of cooking.
After another 10 minutes gently give pan a 1/4 turn.
Turn off oven during the last 5 minutes of cooking time and leave the pan in the oven.
Immediately remove pan from oven when timer goes off and let omelet cool for 5 minutes before serving
Serving Size: Makes 12 omelet muffins
Nutritional Info Amount Per Serving
- Calories: 66.6
- Total Fat: 3.5 g
- Cholesterol: 106.0 mg
- Sodium: 35.9 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.7 g
- Protein: 5.5 g
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