In May, eggs are a Foods of the Month! We love eggs and all the different recipes that you can create with this superfood. Eggs can be eaten for breakfast, lunch, or dinner. Enjoy the egg yolk (the yellow part) for a dose of good fats and healthy (HDL) cholesterol. Mini egg omelets are an excellent idea for a portable breakfast for yourself or for your children. Cook up a batch at the beginning of the week, refrigerate, then reheat each morning for a quick and nutritious meal. See our favorite combinations below.
For the egg omelet, simply use a muffin pan (with lots of grease!) to cook your eggs. Fill each circle about 1/3 of the way to the top, then add your favorite fillings. Bake at 350 degrees for about 20 minutes, until you can poke with a toothpick and it comes out clean. Let stand until it is cool then carefully remove the mini omelets from the muffin pan.
Ham and Cheese Mini Egg Omelet – Add cubes of reduced-fat ham (these can be purchased at the deli counter) and shredded low-fat cheddar cheese. This combination is high in protein and will keep you feeling full until lunch.
Veggie Lover’s Mini Egg Omelet – Add your favorite chopped veggies like spinach, onions, and red peppers to give your body a boost of vitamins and minerals at the beginning of the day
Kitchen Sink Mini Egg Omelet – Use all the leftover veggies in your fridge to create your own combination! At the beginning of each week, make a plan to create your mini egg omelets with any veggies that you have not used. You can cut up asparagus, tomatoes, carrots, etc. and add your favorite low-fat cheeses. Remember which combinations you like to repeat in the future!