Easy Baked Omelets

Easy Baked Omelets


I’m obsessed with eggs!  Eggs are an inexpensive source of complete protein (read:  metabolism boosting, lean muscle building protein), incredibly versatile and super easy to make.  Add a small, shallow mason jar, ramekin or mini oven safe bowl (you’ll need six of them for this recipe) and you’ve got either a beautiful brunch for family and friends or a convenient, portable and delicious breakfast on the go!  To reduce the fat while increasing the protein, use one or two egg whites for every whole egg.    A handful of fresh, sautéed vegetables like arugula, caramelized onions and red pepper adds vitamins, fiber and tons of flavor!  And feel free to swap in your favorite veggies or herbs, though the combo I’ve used is ridiculously delicious!  Gruyere pairs beautifully with the sweet onion but you can certainly skip it if you’re dairy-free.   I like to serve Easy Baked Omelets with fruit or a simple salad for a balanced meal.  I also make these at night and gently reheat the next day in the microwave if I need a quick breakfast on the go.

Makes 6 servings
  • All natural cooking spray
  • 1 onion, chopped
  • 1 tiny drizzle (about a teaspoon) organic agave nectar or honey
  • 2 portabella mushrooms, chopped
  • 1 red bell pepper, chopped
  • 2 sprigs fresh thyme (leaves removed and chopped)
  • 1 heaping cup arugula
  • Sea salt
  • Pepper (I used white pepper but black pepper is great too)
  • 4 organic whole large eggs
  • 8 organic large egg whites (save the yolks for another recipe)
  • 2/3 cup gruyere or your favorite cheese (optional)
  1. Preheat oven to 350 degrees.  Spray sides and bottoms of small mason jars or ramekins with cooking spray.
  2. Make the caramelized onions:  Heat a pan over medium-low.  Coat with cooking spray.  Cook onions over low heat, stirring occasionally until they get lightly golden brown and very sweet (about 15 to 20 minutes).    Stir in the agave nectar or honey and cook for another minute or so.
  3. Add portabella mushroom, peppers, and thyme to the pan.  Increase heat to medium and sauté until soft (approximately 5 minutes).  Season with a pinch of sea salt and pepper.
  4. While veggies cook, whisk together whole eggs and egg whites. Season with a few pinches of sea salt and pepper.
  5. Pour egg mixture evenly into mason jars.  Add cooked veggie mixture and fresh arugula. Top with gruyere cheese.
  6. Bake for 20 to 22 minutes or until eggs are cooked throughout.  Increase heat in the oven to Broil and broil the omelets for 2 to 3 minutes or until they puff up and cheese is lightly golden brown.
  7. Let cool for a few minutes and enjoy!

This recipe has a great balance of protein and fat. It has a small amount of carbs but I like to serve it with a little bit of fruit on the side for breakfast or a side salad for brunch or dinner.



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