Veggie Omelette Cupcakes

Name: Veggie Omelette Cupcakes Recipe
Yield: 2
Ingredients: 1 cup Egg White--All Whites 100% liquid egg whites; 6 large Egg fresh whole raw; .5 cup chopped or diced Broccoli fresh; .5 serving Mushrooms Fresh White Button Sliced (3 oz / 85g); 1 medium whole (2-3/5 dia) Red Ripe Tomatoes; 0.15 cup green onion (spring onion) (by MONAB17); 1 small Sweet potato cooked baked in skin without salt; 0.25 cup Baby Spinach (raw)

Number of Servings: 2

Ingredients

1 cup Egg White--All Whites 100% liquid egg whites 6 large Egg, fresh, whole, raw .5 cup, chopped or diced Broccoli, fresh .5 serving Mushrooms, Fresh, White Button, Sliced (3 oz / 85g) 1 medium whole (2-3/5" dia) Red Ripe Tomatoes 0.15 cup green onion (spring onion) (by MONAB17) 1 small Sweet potato, cooked, baked in skin, without salt 0.25 cup Baby Spinach (raw)

Directions

Whisk eggs together then chop and add all ingredients. Cook in 350 degree oven for 40 minutes.

Serving Size: 6 cupcakes

Number of Servings: 2

Recipe submitted by SparkPeople user LINDSBELLEM.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 331.3
Total Fat: 14.7 g
Cholesterol: 558.0 mg
Sodium: 439.9 mg
Total Carbs: 14.7 g
Dietary Fiber: 3.0 g
Protein: 33.3 g

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