Recipe Library
Muffin-Tin Omelets with Feta & Peppers
Tender bites of red pepper and onion mingle with salty feta and briny olives in these fluffy omelets, while fresh spinach and oregano add bright, herbal notes that linger on the tongue.
- Total
- 1 hr 3 min
- Prep
- 25 min
- Cook
- 38 min
- Serves
- 12
Nutrition per Serving
- Calories
- 226
- Protein
- 13g
- Carbs
- 7g
- Fat
- 17g
- Fiber
- 1g
- Sugar
- 4g
- Sodium
- 466mg
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3/4 cup diced onion
- 1/4 teaspoon salt, divided
- 1 medium red bell pepper, diced
- 1 tablespoon finely chopped fresh oregano
- 8 large eggs
- 3/4 cup crumbled feta cheese
- 1/2 cup low-fat milk
- 1/2 teaspoon ground pepper
- 2 cups chopped fresh spinach
- 1/4 cup sliced Kalamata olives
Instructions
- Preheat oven to 325°F.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add ¾ cup onion and ⅛ teaspoon salt; cook, stirring occasionally, until starting to soften, about 3 minutes. Add diced bell pepper and 1 tablespoon oregano; cook, stirring, until the vegetables are tender and starting to brown, 4 to 5 minutes more. Remove from heat and let cool for 5 minutes.
- Whisk 8 eggs, ¾ cup feta, ½ cup milk, ½ teaspoon pepper and the remaining ⅛ teaspoon salt in a large bowl. Stir in 2 cups spinach, ¼ cup olives and the vegetable mixture, including any residual oil. Liberally coat a 12-cup muffin tin with cooking spray. Divide the egg mixture among the prepared muffin cups (about ¼ cup each).
- Bake until firm to the touch, 25 to 30 minutes. Let stand for 5 minutes before removing from the tin.