Close
Prep Time:20 minsAdditional Time:25 minsTotal Time:45 minsServings:6Yield:12 omeletsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:25 minsTotal Time:45 minsServings:6Yield:12 omelets
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:6
Servings:
6
Yield:12 omelets
Yield:
12 omelets
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8largeeggs½cupreduced-fat milk¼teaspoonsalt¼teaspoonground pepper¾cupchopped red bell pepper¾cupblack beans, rinsed6tablespoonsshredded Monterey Jack cheese¼cupsalsa
Cook Mode(Keep screen awake)
Ingredients
8largeeggs
½cupreduced-fat milk
¼teaspoonsalt
¼teaspoonground pepper
¾cupchopped red bell pepper
¾cupblack beans, rinsed
6tablespoonsshredded Monterey Jack cheese
¼cupsalsa
DirectionsPreheat oven to 325 degrees F.Whisk eggs, milk, salt and pepper in a large bowl.Liberally coat a 12-cup muffin pan with cooking spray (or use silicone muffin cups). Divide bell pepper, black beans, cheese and salsa among the muffin cups. Top with the egg mixture. Bake until set and lightly brown, 20 to 25 minutes. Let stand for 5 minutes before removing from the pan.TipsTo make ahead: Cool completely and refrigerate in an airtight container for up to 3 days or freeze for up to 1 month. To reheat, wrap in a paper towel and microwave on High for 30 to 60 seconds.Originally appeared: EatingWell.com, March 2020
Directions
Preheat oven to 325 degrees F.Whisk eggs, milk, salt and pepper in a large bowl.Liberally coat a 12-cup muffin pan with cooking spray (or use silicone muffin cups). Divide bell pepper, black beans, cheese and salsa among the muffin cups. Top with the egg mixture. Bake until set and lightly brown, 20 to 25 minutes. Let stand for 5 minutes before removing from the pan.TipsTo make ahead: Cool completely and refrigerate in an airtight container for up to 3 days or freeze for up to 1 month. To reheat, wrap in a paper towel and microwave on High for 30 to 60 seconds.
Preheat oven to 325 degrees F.
Whisk eggs, milk, salt and pepper in a large bowl.
Liberally coat a 12-cup muffin pan with cooking spray (or use silicone muffin cups). Divide bell pepper, black beans, cheese and salsa among the muffin cups. Top with the egg mixture. Bake until set and lightly brown, 20 to 25 minutes. Let stand for 5 minutes before removing from the pan.
Tips
To make ahead: Cool completely and refrigerate in an airtight container for up to 3 days or freeze for up to 1 month. To reheat, wrap in a paper towel and microwave on High for 30 to 60 seconds.
Originally appeared: EatingWell.com, March 2020
Rate ItPrint
Nutrition Facts(per serving)167Calories9gFat8gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
