Mini Veggie Omelettes
Ingredients
- 4 eggs
- 2 egg whites
- 1/4 cup non diary milk
- 1/2 cup asparagus. chopped
- 2 green onions, white part finely chopped or use red onions
- 1/2 cup zucchini, chopped
- 1 tsp dried dill
Instructions
- Preheat oven to 350 degrees and spray a mini muffin tin with olive oil.
- Whisk the eggs, milk, and water together in a big bowl.
- Place the asparagus, green onions, zucchini, and dill into a separate bowl and mix well to incorporate. Place veggie mixture evenly into muffin tin.
- Pour the egg mixture into each mini muffin cup leaving some room at the top for it to expand while cooking.
- Place into the oven on the center rack and bake for 25 minutes until eggs are completely cooked through.
- Remove from oven and let cool for 2 minutes. Lift each omelette out of the muffin tin using a dull knife and serve.
Notes
These can be stored in fridge for up to 4 days or frozen and reheated for Low Carb, Low Cal or Fast Days.
And kids love them! True family favourite.
