Mini omelets for a snack or breakfast

12 mini omelets – Prep time: 10 minutes – Cook time: 20 minutes – Freezable 

Ingredients

• 6 eggs
• 1 cup egg whites
• 1/2 cup milk
• 120 g light shredded cheese (about 1 cup)
  ¾ cup diced vegetables of your choice (e.g., bell peppers, spinach, broccoli, tomatoes, olives, etc.)
• 2 teaspoons oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C), then grease a 12-cup nonstick muffin tin. You can use a cooking spray to avoid adding extra fat.
2. In a bowl, whisk together the eggs, egg white, and milk. Add the cheese, vegetables, and spices. Mix well, then divide the mixture among the muffin cups.
3. Bake for 20 to 24 minutes or until the eggs are set. Enjoy as a snack or serve at your next meal alongside a source of starchy foods and fruits/vegetables, such as hearty hash browns and a fresh salad. 

Nutritional Information (per mini omelet)

• Calories : 90 kcal
• Protein : 9 g
• Carbohydrates : 2 g
• Fat : 5 g

Tip:

If you prefer smaller omelets, you can divide the mixture among 24 cups instead of 12.