Veggie Omelette Cups

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Little omelette “muffins” packed with veggies and a touch of pancetta and cheese.

Veggie Omelette Cups from Cosmopolitan Cornbread

To begin, preheat your oven to 350 degrees.

Dice half of a red bell pepper.

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In a bowl, preferably one with a pouring spout, whisk 14 eggs until smooth.

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Add in a half cup of milk (for paleo substitute coconut or nut milk) and some salt & pepper. Whisk until combined and frothy.

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Sauté the diced pepper in a skillet with a tablespoon of oil, until just tender. Toss in a cup and a half of fresh baby spinach. Cook just until the spinach is wilted.

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Meanwhile slice two scallions.

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Pour the egg mixture into a greased standard muffin pan, dividing evenly among the cups.

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Add in some of the pepper and spinach mixture to each cup.

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Drop a couple pieces of diced pancetta into each cup. You could also use some leftover diced ham from your holiday meals.

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Add in a few slices of scallion.

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Top with a tablespoon or so of shredded Parmesan cheese. (For strict paleo, omit the cheese.)

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Bake for 20-22 minutes or until the eggs are set. The cups with “puff up” while they bake and then settle when the come out of the oven.

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Serve with some fresh salsa if you like. Sprinkle with a couple extra slices of scallion.

Enjoy!

Veggie Omelette Cups from Cosmopolitan Cornbread

Veggie Omelette Cups from Cosmopolitan Cornbread

Veggie Omelette Cups

Constance Smith - Cosmopolitan Cornbread
Little omelette “muffins” packed with veggies and a touch of pancetta and cheese.
5 from 1 vote
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Course Breakfast, Breakfast or Brunch Foods
Cuisine American
Servings 12
Calories 145 kcal

Ingredients
  

  • 1/2 red bell pepper
  • 1 Tb extra virgin olive oil
  • 1 1/2 c fresh baby spinach
  • 14 eggs
  • 1/2 c milk, for paleo substitute coconut or nut milk
  • 3/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 scallions
  • 1/3 c diced pancetta, divided (or leftover diced ham)
  • 3/4 c shredded Parmesan cheese, divided (for strict paleo, omit the cheese)
  • fresh salsa for serving, optional

Instructions
 

  • To begin, preheat your oven to 350 degrees.
  • Dice the bell pepper. In a skillet, heat the oil over medium heat and saute the pepper until just tender.
  • Toss in the baby spinach and cook until it is wilted. Remove from heat.
  • Slice the scallions.
  • In a bowl with a pour spout, whisk the eggs until smooth. Add in the milk, salt, and pepper and whisk until frothy.
  • Pour the egg mixture evenly into a greased standard muffin pan.
  • Drop the pepper and spinach into the eggs, dividing evenly.
  • Sprinkle in a few slices of scallion (reserving a few for garnishing) as well as a few bits of the diced pancetta (or ham).
  • Top with a tablespoon of cheese on each cup.
  • Bake for 20-22 minutes or until the eggs are set.
  • Cups will puff up as they cook and then settle when you take them out of the oven.
  • Serve topped with a few extra slices of scallion and fresh salsa if you like.
  • Enjoy!

Nutrition

Serving: 1cCalories: 145kcalCarbohydrates: 2gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 6gCholesterol: 224mgSodium: 296mgSugar: 1g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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