Omelete Egg Cups

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 78.0
  • Total Fat: 4.9 g
  • Cholesterol: 202.7 mg
  • Sodium: 85.5 mg
  • Total Carbs: 1.7 g
  • Dietary Fiber: 0.2 g
  • Protein: 6.6 g

View full nutritional breakdown of Omelete Egg Cups calories by ingredient


Introduction

I use this when I want to be on a low carb diet- you can make it spicy by adding sirachi chili or hot sauce. I keep refrigerated and it is a quick go to when I am in a hurry or just for breakfast. Even my husband likes the convenience of quick go food. I use this when I want to be on a low carb diet- you can make it spicy by adding sirachi chili or hot sauce. I keep refrigerated and it is a quick go to when I am in a hurry or just for breakfast. Even my husband likes the convenience of quick go food.
Number of Servings: 16

Ingredients

    1 doz eggs
    Onions 1 small
    6 small red/green/orange peppers
    1/4 cup baby bella mushrooms
    1 oz of feta
    1 Tsb of parmesan

Tips

I reheat in micro for a quick breakfast and snack. Easy quick and filling. They puff up and are delicious and two if filling for a total of 152.8 calories and Carb 1.7 x 4=6.8 sugar calories


Directions

Dice onion, peppers, mushrooms saute in pan then mix in bowl 1 oz of feta, and 1 Tsb Parmesan cheese. Then add eggs, vegetables and mix. Using cupcake pan enter paper liner and fill 3/4 of way then bake for 20 minutes. at 350. Eat warm or lukewarm.

Serving Size: 16 cup cakes

Number of Servings: 16

Recipe submitted by SparkPeople user STARMAG1C.