Tomato & Gruyere Mini Omelets

Tomato & Gruyere Mini Omelets

Recipe by CookingIsLifestyleCourse: Breakfast Recipes
Servings

12

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

187

kcal

Egg whites & eggs are combined with creamy yogurt and cheese and just the right amount of seasoned veggies. These mini Omelets provide a satisfying and simple meal that you can share with your family and friends…or store in your fridge and enjoy them all by yourself for a few days in a row!

Ingredients

  • 4 tsp olive oil

  • 4 plum tomato, finely chopped

  • 1/2 cup red onion, minced

  • salt and pepper, to taste

  • 1 cup egg whites

  • 4 large eggs

  • 1 cup gruyere or Swiss, shredded

  • 1/2 cup nonfat plain Greek yogurt

  • 1 tbsp flour (any kind you like)

  • 2 tbsp fresh basil, finely chopped (or 1/2 tsp dried)

Directions

  • Preheat the oven to 350 degrees F.
  • Spray a 12-cup muffin tin with cooking spray, and set aside. In a saucepan, heat oil over medium heat and then add chopped tomatoes, onion, salt and pepper. Saute approximately 5 until lightly browned and tender. Remove from heat and allow to cool for a few minutes.
  • While the veggies are cooking, whisk egg whites, whole eggs, cheese, yogurt, flour, and basil into a mixing bowl. Whisk until ingredients are well blended. Set aside.
  • Once the veggie mixture is cooled, add to the mixing bowl with the egg mixture and stir with a spatula until all ingredients are well blended.
  • Spoon the egg mixture into each of the 12 muffin cups.
  • Place in oven and cook for approximately 15 minutes, or until cooked through and browned on top. Let cool for 5 minutes before serving.