Breakfast
Veggie omelette Bites
Savour these high-protein mini egg bites with cheese and vegetables, perfect for a quick breakfast or snack
Veggie Omelette Bites
Time: 15 minutes Servings: 6
Ingredients
Raw Egg, 12 egg (516 g)
rainbow bell peppers, chopped, 1 cup (198.4 g)
Tomato, chopped, 1 cup (142 g)
Spinach, raw, chopped, 1 cups (29 g)
Onions, raw, chopped, 1 cup (157 g)
Instructions
1. Preheat oven to 325 degrees Fahrenheit.
2. Spray muffin pan with non stick spray.
3. In a BowL, whisk the eggs and season with salt and pepper.
4. Add chopped onions, bell peppers, tomatoes and spinach to the egg mixture.
5. Pour the omelette mixture in the muffin tin 3/4 full.
6. Bake omelette bites for 15 mins
7. Serve hot or save for later, and enjoy your Veggie Omelette Bites!
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Macronutrient Summary
Per Serving
Energy [kcal] 144.4
Protein [g] 11.7
Fat [g] 8.3
Carbs [g] 5.5
Fiber [g] 1.3
Net Carbs [g] 4.2
Tips
– Serve immediately, or allow the egg bites to cool and store in freezer bags to have at a later date.
– Cheese egg bites should only stay frozen for approximately one to two weeks time.