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Mediterranean Omelet Cups
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5 from 1 vote

Mediterranean Omelet Cups

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 12 omelet cups
Calories: 78.3kcal
Author: Susan Randall

Ingredients

  • 1 cup fresh spinach chopped ( or frozen, thawed and water squeezed out)
  • ¼ cup artichoke hearts chopped
  • 12 cherry tomatoes quartered( or one medium tomato, diced)
  • 12 Kalamata olives sliced
  • 2 tablespoon crumbled Feta cheese
  • 10 eggs
  • 2 tablespoon water or milk
  • ½ teaspoon Oregano or Mediterranean/Italian spice blend optional
  • salt and pepper to taste
  • Italian parsley chopped for garnish (optional)

Instructions

  • Preheat oven to 400°F. Coat a 12 cup muffin tin ( or 6 cup jumbo size muffin tin) with non-stick spray. Divide spinach, artichoke hearts, tomatoes and olive evenly between all muffin cups. Sprinkle with Feta cheese.
  • In a medium sized bowl, whisk the eggs, water, oregano (or Mediterranean/Italian spices)and salt and pepper. Pour egg mixture over the top of each muffin cup until just about full.
  • Bake for 20-25 minutes or until set ( Approx 20 mins for regular size muffin cups and about 25 mins. for jumbo muffin cups). Remove from oven and cool slightly before removing from muffin tin. Garnish with parsley and serve.

Nutrition

Serving: 1serving | Calories: 78.3kcal | Carbohydrates: 1.8g | Protein: 6g | Fat: 5.2g | Saturated Fat: 1.3g | Cholesterol: 155mg | Sodium: 167.4mg | Fiber: 0.3g | Sugar: 0.6g