By Rachel Stuck, RDN
Omelet cups are an easy grab and go breakfast and can even sub in as a snack or post workout refuel. Each cup contains about 7 grams of protein and minimal carbohydrates making it a nutritious addition to any part of your day whether you are and athlete or a professional dog walker.
Servings: 12 omelet cups
Serving Size: 1 omelet cup
Calories: 70 g
Protein: 6 g
Fat: 5 g
Carbs: 2 g
Preheat the oven to 350 degrees fahrenheit. Spray muffin tins with cooking spray.
In a medium sized bowl whisk together eggs, salt, pepper and dried herbs until egg whites are well combined with egg yolks, this will ensure omelet cups cook evenly. Set egg mixture aside.
Evenly divide the spinach, onions and peppers into muffin tins. Then evenly pour egg mixture into each muffin tin.
Bake for 20-25 minutes or until set. Remove from oven and serve warm or let omelet cups completely cool before storing them in the fridge or freezer.
To reheat cook in the microwave for 30 seconds out of the fridge or 1 minute out of the freezer.