Muffin Omelets with Feta & Pepper

Ingredients

• 2 tablespoons extra-virgin olive oil
• ¾ cup diced onion
• ¼ teaspoon salt, divided
• 1 medium red bell pepper, diced
• 1 tablespoon finely chopped fresh or dried oregano
• 8 large eggs
• ¾ cup crumbled feta cheese
• ½ cup low-fat milk
• ½ teaspoon ground black pepper
• 2 cups chopped fresh spinach
• ¼ cup sliced olives

Instructions

1. Preheat the Oven

Preheat your oven to 325°F (165°C).

2. Cook the Vegetables

Heat the olive oil in a large skillet over medium heat. Add the diced onion and ⅛ teaspoon of salt. Cook, stirring occasionally, for about 3 minutes, until the onion begins to soften.

Add the diced bell pepper and fresh oregano. Continue cooking for another 4–5 minutes, stirring occasionally, until the vegetables are tender and lightly browned. Remove the skillet from the heat and let the mixture cool for 5 minutes.

3. Prepare the Egg Mixture

In a large bowl, whisk together the eggs, feta cheese, milk, black pepper, and remaining ⅛ teaspoon of salt.

Stir in the chopped spinach, olives, and cooked vegetables, including any remaining oil from the skillet.

Lightly coat a 12-cup muffin pan with cooking spray. Divide the egg mixture evenly among the muffin cups, using approximately ¼ cup per cup.

4. Bake

Bake for 25–30 minutes, or until the omelets are firm to the touch and fully set.

Allow them to cool in the pan for 5 minutes before carefully removing and serving.

Make-Ahead & Storage Tips

Prepare the night before: Follow the recipe through Step 3, cover the egg mixture, and refrigerate overnight. Let it sit at room temperature for 10 minutes before baking.

Refrigerate: Wrap cooked omelets individually and store them in the refrigerator for up to 3 days.

Freeze: Wrap the omelets individually and freeze for up to 1 month.

Reheat: Thaw if necessary and remove any wrapping. Place an omelet and microwave on high for 20–30 seconds, or until heated through.