Prep Time:25 minsAdditional Time:25 minsTotal Time:50 minsServings:6Yield:12 omeletsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:25 minsTotal Time:50 minsServings:6Yield:12 omelets
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:25 mins
Additional Time:
Total Time:50 mins
Total Time:
50 mins
Servings:6
Servings:
6
Yield:12 omelets
Yield:
12 omelets
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCooking spray2tablespoonsextra-virgin olive oil¾cupdiced onion¼teaspoonsalt, divided1mediumred bell pepper, diced1tablespoonfinely chopped fresh oregano8largeeggs¾cupcrumbled feta cheese½cuplow-fat milk½teaspoonground pepper2cupschopped fresh spinach¼cupsliced Kalamata olives
Cook Mode(Keep screen awake)
Ingredients
Cooking spray
2tablespoonsextra-virgin olive oil
¾cupdiced onion
¼teaspoonsalt, divided
1mediumred bell pepper, diced
1tablespoonfinely chopped fresh oregano
8largeeggs
¾cupcrumbled feta cheese
½cuplow-fat milk
½teaspoonground pepper
2cupschopped fresh spinach
¼cupsliced Kalamata olives
DirectionsPreheat oven to 325 degrees F. Liberally coat a 12-cup muffin tin with cooking spray.Heat oil in a large skillet over medium heat. Add onion and 1/8 teaspoon salt; cook, stirring, until starting to soften, about 3 minutes. Add bell pepper and oregano; cook, stirring, until the vegetables are tender and starting to brown, 4 to 5 minutes more. Remove from heat and let cool for 5 minutes.Whisk eggs, feta, milk, pepper and the remaining 1/8 teaspoon salt in a large bowl. Stir in spinach, olives and the vegetable mixture. Divide among the prepared muffin cups.Bake until firm to the touch, about 25 minutes. Let stand for 5 minutes before removing from the tin.To make aheadPrepare through Step 3 and refrigerate egg mixture overnight. Let stand at room temperature for 10 minutes before baking. The cooked omelets (wrapped individually in plastic wrap) can be refrigerated for up to 3 days or frozen for up to 1 month. To reheat, thaw, if necessary, and remove plastic wrap. Wrap in a paper towel and microwave each omelet on High for 20 to 30 seconds.Originally appeared: EatingWell.com, December 2019
Directions
Preheat oven to 325 degrees F. Liberally coat a 12-cup muffin tin with cooking spray.Heat oil in a large skillet over medium heat. Add onion and 1/8 teaspoon salt; cook, stirring, until starting to soften, about 3 minutes. Add bell pepper and oregano; cook, stirring, until the vegetables are tender and starting to brown, 4 to 5 minutes more. Remove from heat and let cool for 5 minutes.Whisk eggs, feta, milk, pepper and the remaining 1/8 teaspoon salt in a large bowl. Stir in spinach, olives and the vegetable mixture. Divide among the prepared muffin cups.Bake until firm to the touch, about 25 minutes. Let stand for 5 minutes before removing from the tin.To make aheadPrepare through Step 3 and refrigerate egg mixture overnight. Let stand at room temperature for 10 minutes before baking. The cooked omelets (wrapped individually in plastic wrap) can be refrigerated for up to 3 days or frozen for up to 1 month. To reheat, thaw, if necessary, and remove plastic wrap. Wrap in a paper towel and microwave each omelet on High for 20 to 30 seconds.
Preheat oven to 325 degrees F. Liberally coat a 12-cup muffin tin with cooking spray.
Heat oil in a large skillet over medium heat. Add onion and 1/8 teaspoon salt; cook, stirring, until starting to soften, about 3 minutes. Add bell pepper and oregano; cook, stirring, until the vegetables are tender and starting to brown, 4 to 5 minutes more. Remove from heat and let cool for 5 minutes.
Whisk eggs, feta, milk, pepper and the remaining 1/8 teaspoon salt in a large bowl. Stir in spinach, olives and the vegetable mixture. Divide among the prepared muffin cups.
Bake until firm to the touch, about 25 minutes. Let stand for 5 minutes before removing from the tin.
To make ahead
Prepare through Step 3 and refrigerate egg mixture overnight. Let stand at room temperature for 10 minutes before baking. The cooked omelets (wrapped individually in plastic wrap) can be refrigerated for up to 3 days or frozen for up to 1 month. To reheat, thaw, if necessary, and remove plastic wrap. Wrap in a paper towel and microwave each omelet on High for 20 to 30 seconds.
Originally appeared: EatingWell.com, December 2019
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Nutrition Facts(per serving)226Calories17gFat7gCarbs13gProtein
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.
Carolyn Casner
