Mediterranean Diet Mini Omelets
These easy to make and delicious to eat Mediterranean Diet Mini Omelets can be customized and are sure to please . Low carb, gluten free, and WW friendly.
Servings: 8
Servings: 1g
Equipment
Ingredients
- Olive Oil – 2 teaspoons or as needed.
- Eggs- 8.
- Half and Half- ½ cup. Feel free to sub in other dairy products. Dairy-. You can use milk skim milk, half and half, sour cream, Greek Yogurt or a mixture of two. Your choice of dairy should have something to do with how much fat, calories, carbs, you want in your eggs versus the consistency and taste.
- Cheese- ¼ cup. I am a fan of shredded cheddar cheese in this recipe. But if I am feeling ‘extravagant’ I may use shredded Gruyere cheese.
- Chopped Vegetables- 1 cup. This can include chopped peppers broccoli, green onions, or even spinach.
- Seasonings to taste-
- This can include Italian Seasonings Salt,
- and/or Pepper.
Instructions
How to make this recipe for Mediterranean Diet Mini Omelets .
- Preheat your oven to 350. Prep your muffin pan or ramekins with the olive oil as this recipe is prone to sticking. You can also spray a bit of nonstick over this.
- In a mixing bowl use a whisk to beat together the eggs and dairy until they are fluffy.
- Next, stir in the cheese and any desired seasoning.
- Fold in any vegetables or remaining ingredients and then evenly transfer the mixed ingredients to the prepared ramekins or muffin pan.
- Bake your omelets until the appear to be firm. Depending on what you are baking them i, this can be 25-30 minutes. Remove from oven and allow them to set for five to ten minutes before serving.
Recipe Notes
Tip- if you are baking your eggs in ramekins, you can bake them in a water bath to insure that they bake evenly and through. To do so, use a baking dish to bake the ramekins in. Start by placing the baking dish into the oven, then place the filled ramekins into the baking dish and fill the baking dish with hot water to about ⅓- ½ height of the ramekin. I will also add that if you are using this method of baking, that the omelets may bake faster and to take precautions as the water will be very hot.
As mentioned, you can make these portable omelets in a muffin pan or a ramekin.
I like the idea of making an omelet in a muffin pan when I am looking for convenience.
However, when I am looking to impress folks, I often like to bake these mini omelets in an individual ramekin.
I also mentioned that you can bake this recipe in a casserole dish instead of individual sized ramekins or muffins. Be sure to bake it well however, as it may take a few more minutes to bake the eggs fullyoriginally posted:
December 27, 2019*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Serving: 1g | Calories: 185kcal | Carbohydrates: 2.6g | Protein: 13g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Cholesterol: 244mg | Sodium: 540mg | Fiber: 1g | Sugar: 5g
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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