How to Make Mini-Omelets

by Deandra Goudy

Mini-omelets baked in the oven ready to reheat during the week for breakfast or a low-calorie snack!

Supplies

  • 2 Cups Egg Beaters
  • 2 Roma Tomatoes, diced
  • ½ Cups Yellow Onion, diced
  • ⅓ Cups Mushrooms, diced
  • ½ Cups Spinach, diced
  • ½ Teaspoons Sweet Basil Rub
  • ¼ Teaspoons Crushed Peppercorn & Garlic rub
  • 1 Garlic clove
  • Instructions

    Step 1

    Dice tomatoes, mushrooms, onions and spinach.

    Step 2

    Sauté mushrooms, tomatoes, onions and spices until tender.

    Step 3

    Fill each well in the Brownie Pan with the vegetables, Egg Beaters and diced spinach 3/4 of the way.

    Step 4

    Cook in the oven at 375 degrees for 20 minutes or until done.

    Step 5

    Enjoy!