Mini Omelet Cups
40 Min(s)
20 Min(s) Prep
20 Min(s) Cook
Folks always like mini dishes made in muffin pans—and these cheesy ham and spinach omelets are no exception! Bonus: Bake time is only 20 minutes.
What You Need
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6 servings
Original recipe yields 6 servings
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained and squeezed dry
3/4 cup each finely chopped onions and red peppers
6 eggs
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Let's Make It
1
Heat oven to 375°F.
2
Spray 12 muffin cups with cooking spray; line with ham slices. Fill with spinach, onions, peppers and cheese.
3
Whisk eggs and dressing in medium bowl until blended; slowly pour over filling in ham cups.
4
Bake 20 min. or until centers are set.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with whole grain toast, roasted potatoes and a fresh fruit salad.
Tip 2
Make Ahead
Fill ham cups with vegetables and cheese. Whisk eggs and dressing until blended. Refrigerate both, separately, up to 24 hours. When ready to serve, stir egg mixture, then pour over filling in ham cups and bake as directed.
Nutrition
Calories
210
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 215mg
72%
Sodium 470mg
20%
Total Carbohydrates 7g
3%
Dietary Fiber 2g
7%
Sugars 3g
6%
Protein 15g
30%
Vitamin A
130%
Vitamin C
15%
Calcium
20%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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