Recipe
Breakfast
Broccoli and Cheese Mini Egg Omelets
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 c. broccoli florets | ||
| 4 large eggs | ||
| 1 c. egg whites | ||
| ¼ c. reduced-fat shredded cheddar | ||
| ¼ c. grated cheese, like Pecorino Romano | ||
| 1 tsp. olive oil | ||
| salt and fresh pepper | ||
| cooking spray |
Directions
- Preheat oven to 350 degrees. Steam broccoli with a little water for about 6 to 7 minutes. When broccoli is cooked, crumble into smaller pieces and add olive oil, salt and pepper. Mix well.
- Spray a standard size non-stick cupcake tin with cooking spray and spoon broccoli mixture evenly into 9 tins.
- In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper. Pour into the greased tins over broccoli until a little more than 3/4 full. Top with shredded cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately. Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.
Recipe Source:
www.skinnytaste.com.