I never thought I would say this but… I’m beginning to really like cooking.

I’ll pause here so you can process the above statement.

Take your time.

I realize how absurd that sounds especially since I have been railing against cooking since I began this blog in 2009.

So why the change? Not entirely sure but it could be because of my friendship with Liza from (a)Musing Foodie or possibly because I am working hard at eating healthier. (Which basically means I have to make my own food to ensure I am not eating crap.) 

In any event – it is my new reality and as such I just can’t resist sharing some of my new favorite recipes from time to time. Before you scoff at the sharing of the recipes from someone who is CLEARLY a beginner, know that I find it just as absurd. I’m not proclaiming to be anything other than someone who shares what they like and find success at. Ahem.

Morning is my most challenging time of the day. I can barely get my hair brushed and get the kids out the door let alone whip up a healthy and nutritious breakfast.

Exactly WHY I am in love with this recipe for these mini-omelets which I’ve adapted from Skinnytaste.com. I can make them in the morning and let them bake while I am getting ready or I can pull them up the night before. Either works.

My favorite way to alter this recipe is to add jalapenos for a nice kick. Enjoy!

Low Fat Mini-Omelets (Delish!)
Recipe Type: Breakfast
Cuisine: American
Author: Jennifer Gerlock
Prep time:
Cook time:
Total time:
Serves: 4 1/2
Easy, healthy vegetable mini-omelets.
Ingredients
  • 4 cups broccoli florets or other vegetable (mushrooms, red peppers)
  • 1/2 cup Egg Beaters
  • 1 1/2 cup egg whites
  • 1/4 cup reduced fat shredded cheese (your choice)
  • 1/4 cup grated cheese like (pecorino romano and gouda are my favorites)
  • 1 tsp olive oil
  • salt and fresh pepper (optional – garlic and red pepper flakes)
  • cooking spray
Instructions
  1. Preheat oven to 350°. Steam broccoli for approximately 6-7 minutes. (I recommend Bird’s Eye Steamfresh brand vegetables to make the process easier.)
  2. When broccoli is cooked, crumble or cut into smaller pieces and mix with olive oil, salt and pepper.
  3. Spray non-stick cupcake tin with cooking spray and spoon the mixture evenly into 9 tins. You can also spoon the mixture into use muffin cups if you prefer.
  4. Beat egg whites, Egg Beatures, grated cheese, salt and pepper in a medium bowl. Pour into the greased tins over broccoli until a little more than 3/4 full. Top with grated cheese and bake in the oven approximately 20 minutes. Serve immediately.
  5. Leftovers can be stored in the refrigerator to enjoy throughout the week.
Serving size: 2 Calories: 167 Fat: 8.5 Protein: 18