I made these yummy omelet muffins when Pat's parents were in town. They were tasty and kind of fun to eat. I never would have thought to make omelets using muffin tins, but was happy Gina from Gina's Weight Watchers Recipes thought of it. We didn't have any cheddar cheese on hand, which I think would have made it even more flavorful. Next time, I would add a number of different ingredients to try and find my favorite omelet muffin combination. You could put leftovers in there and it would still be delicious. This is a good recipe to have on hand for company, they are easy to make and good for you, only 2 points for those of you Weight Watchers followers. Enjoy!
- 4 cups broccoli florets
- 4 whole eggs
- 1 cup egg whites
- 1/4 cup reduced fat cheddar ( I skipped this, since I didn't have any on hand)
- 1/4 cup good grated cheese like pecorino romano
- 1 tbs olive oil
- salt and fresh pepper
- cooking spray
Preheat oven to 350°. Steam broccoli with a little water for about 6-7 minutes.
When broccoli is cooked, mash into smaller pieces and add olive oil, salt and pepper. Mix well.
Spray cupcake tin with cooking spray and spoon broccoli mixture evenly into 9 tins.
In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper. Pour into the greased tins over broccoli until a little more than 3/4 full. Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately. Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.
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