Jumat, 26 April 2019
those baked omelet muffins are an smooth and portable breakfast. they are loaded with your favourite omelet fillings and made into bite-sized muffin shape.
when i am trying to eat healthful, I awareness a lot on breakfast.
because what I consume first element within the morning virtually units the tone for the relaxation of the day. If I start off the morning eating some thing wholesome, I’m much more likely to make top choices the rest of the day. If I start the morning in spite of a tiny cheat, then it just snowballs into several more cheats at some point of the day.
On a related word, my mom was telling me about a weight reduction food plan she began doing wherein the first aspect she eats within the morning has to be protein. Then she will be able to consume normally for the rest of the day. Has all of us heard or tried this weight-reduction plan? I haven’t tried it myself however it seems to be running for her.
Ingredients :
- 8 large eggs
- 1/2 cup milk I use skim or low fat, but whole milk also works
- 1 cup shredded cheddar cheese
- 1 cup bell peppers diced (I used a mix of red, orange and green)
- 1/2 cup baby spinach roughly chopped
- 1/4 tsp salt
- 2 scallions thinly sliced
Directions :
- Preheat oven to 350°F. Grease the interior of a nonstick muffin pan.
- In a medium bowl, add eggs and milk. Whisk until uniform. Stir in cheese, bell peppers, spinach, salt, scallions and any other omelet ingredients you are adding.
- Scoop batter into muffin tin, filling them almost to the rim. You should have enough batter for 12 muffins.
- Bake for about 20-25 minutes, or until eggs are cooked. The muffins will initially be very puffy, but will sink back down when they cool.
- Use a thin spatula to loosen edges of muffins to remove them from the pan. Eat while warm. Store uneaten muffins in fridge or freezer.