Here’s a different “format” for your morning eggs—and these cheesy little gems are easy to take out of the freezer, reheat in the microwave, and enjoy in a matter of moments! The added veggies are a colorful plus! Makes 12.
2 T olive oil
½ medium onion, chopped
1 cup frozen chopped spinach
1 medium red bell pepper, diced
8 large eggs
½ cup grated Parmesan cheese
½ cup milk
½ tsp. each of salt and paprika
½ cup shredded cheese (your choice; I like cheddar)
Preheat oven to 325º and liberally coat a 12-cup muffin tin with cooking spray. Heat the oil in a large nonstick skillet. Add the onion, stir to coat, and about a minute later add in the spinach. Cook for a few minutes and then add in the red bell pepper. When vegetables are soft, remove from heat and cool a few minutes. Squeeze them in paper towels or a sieve to remove excess water.
In a large bowl, whisk the eggs, Parmesan, milk and seasonings until well combined. Stir in the vegetables. Divide this mixture into the prepared muffin tins and top each omelet with shredded cheese. Bake until firm, about 20-25 minutes. Let them stand in the tin about 5 minutes before removing. Serve warm or store in a sealed container in the fridge or freezer.