Muffin Tin Omelets with Feta & Peppers || Gracefult Kitchen

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Muffin Tin Omelets with Feta & Peppers

Breakfast

These baked mini omelets are perfect for breakfast on the go. Mix the batter the night before, and they’ll be ready to bake in the morning. Once they’re baked, you can keep these tasty omelet muffins in your fridge or freezer for future meals. A silicone muffin tin is an excellent choice for these if you have one—the flexibility allows the omelets to pop right out of the mold, and it’s easy to clean!

Ingredients

2 tablespoons extra-virgin olive oil
¾ cup diced onion
¼ teaspoon salt, divided
1 medium red bell pepper, diced
1 tablespoon finely chopped fresh oregano
8 large eggs
¾ cup crumbled feta cheese
½ cup low-fat milk
½ teaspoon ground pepper
2 cups chopped fresh spinach
¼ cup sliced Kalamata olives

Description

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.