Tomato & Gruyere Mini Omelets

Tomato & Gruyere Mini Omelets

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!
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Course: Breakfast Recipes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 12 servings
Calories: 187kcal


  • 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)


  • 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.


Calories: 187kcal

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