Spinach, Tomato, and Cheese Omelette Muffins Uncover, season with salt and pepper, and stir to combine. Increase heat to medium-high and cook, stirring frequently, until spinach is very soft and most of the. Lightly grease a six slot muffin tray, then pour the mixture into each slot, filling.

Ingredients of Spinach, Tomato, and Cheese Omelette Muffins

  1. You need 10 of large eggs.
  2. You need 1/4 cup of milk.
  3. It's Bunch of chopped spinach.
  4. It's 1/2 cup of diced baby tomatoes.
  5. It's of Salt.
  6. Prepare of Cooking spray.
  7. It's 6-8 oz of shredded cheese.

Spinach, Tomato, and Cheese Omelette Muffins step by step

  1. Preheat oven to 325 degrees..
  2. Whip eggs, milk and salt for 1 minute..
  3. Stir in spinach and tomatoes to mixture..
  4. Spray a 24 muffin pan (or a 12 muffin pan) with cooking spray. Pour egg mixture into pan. Sprinkle with cheese..
  5. Bake for 20 minutes until muffins are slightly rising, are firm to the touch, and lightly golden. Remove from pan when cool..

They are low carb, packed with protein, can be made ahead, and are absolutely delicious. Serve with a summer fruit salad, blueberry muffins, or a variety of other egg muffins for a complete breakfast. Heat olive oil in a nonstick skillet over low to medium heat. Add eggs and swirl to coat bottom of the pan. Place cheese slices on one side of omelet.

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