Oven Baked Omelette Cups

This easy recipe offers nutrition with a side of comfort.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1/4 cup	milk
1 carton / 500 g	Any Egg Creations flavour such as Egg Creations Whole Eggs Original, Fat Free Original, Fat Free Garden Vegetable or Fat Free Cheese & Chives, well shaken
pinch	salt and pepper (or to taste)
1 cup / 250 ml	chopped baby spinach leaves
1/2 cup / 125 ml	sliced grape tomatoes
1/4 cup / 50 ml	diced red onion
1/2 cup / 125 ml	grated Cheddar cheese

Preheat oven to 350°F (180°C).
Whisk eggs with milk, salt and pepper; set aside.
Divide spinach, tomatoes and onion between six greased 4 oz/125 ml ramekins. Divide egg mixture between ramekins. Place ramekins on a baking sheet and transfer to oven. Bake for 15 minutes.
Top with cheese and return to oven for 10 to 15 minutes or until cheese is melted and omelette is cooked. Serve in ramekins with toast or a garden salad on the side (if desired).

Replace spinach, tomatoes and onion with up to 1 1/2 cups (375 ml) of any combo of chopped veggies such as mushrooms, peppers, asparagus and broccoli.

This recipe was made with:

Real whole eggs, a touch of sea salt, and nothing more.

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For extra creamy scrambled eggs, gently stir in 1 tbsp/15 ml cold, cubed butter halfway through cooking.