Parmesan & Vegetable Muffin-Tin Omelets

© Dotdash Meredith. All rights reserved. Used with permission.

These simple veggie muffin-tin "omelets" are easy to make in the morning — or prep the egg mixture the night before. They're perfect for company or to take for an easy breakfast on the go.

Prep/Cook Time: 50 Minutes, Servings: 6

Ingredients

• Cooking spray
• 2 tablespoons extra-virgin olive oil
• 1½ cups finely chopped broccoli
• 1 medium red bell pepper, chopped
• 4 scallions, sliced
• ¼ teaspoon salt, divided
• 8 large eggs
• 1 cup grated Parmesan cheese
• ½ cup low-fat milk
• ½ teaspoon ground pepper

Directions

1. Preheat oven to 325°F. Liberally coat a 12-cup muffin tin with cooking spray.
2. Heat oil in a large skillet over medium heat. Add broccoli, bell pepper, scallions and ⅛ teaspoon salt; cook, stirring, until the vegetables are tender, about 5 minutes. Remove from heat and let cool for 5 minutes.
3. Whisk eggs, Parmesan, milk, pepper and the remaining ⅛ teaspoon salt in a large bowl. Add the vegetable mixture and stir to combine. Divide the egg mixture among the prepared muffin cups. Bake until firm to the touch, 25 to 28 minutes. Let stand for 5 minutes before removing from the tin.

Nutritional Information

Per Serving: 215⅓ Calories, Total Fat: 14⅘ g, Saturated Fat: 5⅕ g, Cholesterol: 258⅗ mg, Carbohydrates: 5⅕ g, Fiber: 1⅕ g, Total Sugars: 3 g, Protein: 15⅒ g, Sodium: 434⅕ mg, Potassium: 275⅔ mg, Iron: 1⅔ mg, Folate: 63⅞ mcg, Calcium: 248⅕ mg, Vitamin A: 1926 IU, Vitamin C: 50⅒ mg