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Prep Time:20 minsAdditional Time:30 minsTotal Time:50 minsServings:6Yield:12 mini omeletsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:30 minsTotal Time:50 minsServings:6Yield:12 mini omelets
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:50 mins
Total Time:
50 mins
Servings:6
Servings:
6
Yield:12 mini omelets
Yield:
12 mini omelets
Jump to Nutrition Facts
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Ingredients
3tablespoonsextra-virgin olive oil, divided
⅓cupfinely chopped red onion
¼teaspoonsalt, divided
6largeeggs
1(10 ounce) packagefrozen chopped spinach, thawed and squeezed dry
½cupcrumbled feta cheese
½cupreduced-fat milk
¼cupchopped fresh dill
½teaspoonground pepper
DirectionsPreheat oven to 350 degrees F. Lightly coat a 12-cup muffin tin with cooking spray.Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion and 1/8 teaspoon salt; cook, stirring, until starting to brown, about 4 minutes. Remove from heat. Set aside to cool for 5 minutes.Whisk eggs, spinach, feta, milk, dill, pepper, the remaining 1/8 teaspoon salt and the cooked onions in a large bowl.Lay phyllo sheets on a clean, dry work surface. (Cover the sheets with a kitchen towel to keep them from drying out while you assemble the cups.) Pour the remaining 2 tablespoons oil in a small bowl. Place a sheet of phyllo on a clean cutting board. Lightly brush with oil. Lay another sheet of phyllo on top and lightly brush with oil. Cut the phyllo into 6 pieces (in half horizontally and in thirds vertically). Place one square in a muffin cup, pressing it down the bottom and sides. Add another square, alternating the position so the sides of the muffin cup are covered. Repeat the process with the remaining squares; then with the remaining phyllo sheets and oil.Fill each phyllo cup with a scant 1/4 cup of the egg mixture. Bake until the filling is firm to the touch and the phyllo is lightly browned, 25 to 30 minutes.TipsEquipment: Standard 12-cup muffin tinOriginally appeared: EatingWell.com, February 2020
Directions
Preheat oven to 350 degrees F. Lightly coat a 12-cup muffin tin with cooking spray.Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion and 1/8 teaspoon salt; cook, stirring, until starting to brown, about 4 minutes. Remove from heat. Set aside to cool for 5 minutes.Whisk eggs, spinach, feta, milk, dill, pepper, the remaining 1/8 teaspoon salt and the cooked onions in a large bowl.Lay phyllo sheets on a clean, dry work surface. (Cover the sheets with a kitchen towel to keep them from drying out while you assemble the cups.) Pour the remaining 2 tablespoons oil in a small bowl. Place a sheet of phyllo on a clean cutting board. Lightly brush with oil. Lay another sheet of phyllo on top and lightly brush with oil. Cut the phyllo into 6 pieces (in half horizontally and in thirds vertically). Place one square in a muffin cup, pressing it down the bottom and sides. Add another square, alternating the position so the sides of the muffin cup are covered. Repeat the process with the remaining squares; then with the remaining phyllo sheets and oil.Fill each phyllo cup with a scant 1/4 cup of the egg mixture. Bake until the filling is firm to the touch and the phyllo is lightly browned, 25 to 30 minutes.TipsEquipment: Standard 12-cup muffin tin
Preheat oven to 350 degrees F. Lightly coat a 12-cup muffin tin with cooking spray.
Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion and 1/8 teaspoon salt; cook, stirring, until starting to brown, about 4 minutes. Remove from heat. Set aside to cool for 5 minutes.
Whisk eggs, spinach, feta, milk, dill, pepper, the remaining 1/8 teaspoon salt and the cooked onions in a large bowl.
Lay phyllo sheets on a clean, dry work surface. (Cover the sheets with a kitchen towel to keep them from drying out while you assemble the cups.) Pour the remaining 2 tablespoons oil in a small bowl. Place a sheet of phyllo on a clean cutting board. Lightly brush with oil. Lay another sheet of phyllo on top and lightly brush with oil. Cut the phyllo into 6 pieces (in half horizontally and in thirds vertically). Place one square in a muffin cup, pressing it down the bottom and sides. Add another square, alternating the position so the sides of the muffin cup are covered. Repeat the process with the remaining squares; then with the remaining phyllo sheets and oil.
Fill each phyllo cup with a scant 1/4 cup of the egg mixture. Bake until the filling is firm to the touch and the phyllo is lightly browned, 25 to 30 minutes.
Tips
Equipment: Standard 12-cup muffin tin
Originally appeared: EatingWell.com, February 2020
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Nutrition Facts(per serving)266Calories16gFat18gCarbs12gProtein
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.
