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Vegetable Omelet Cupcakes

  • Servings:

    Serves 6 as an appetizer

  • Prep Time:

    10 minutes

  • Cook Time:

    20 minutes

Ingredients

3 cups egg substitute
1/4 teaspoon salt
1/4 teaspoon black pepper, or to taste
1/4 teaspoon dried thyme (optional)
3/4 cup diced red or green bell pepper, divided
3/4 cup diced tomato
1 1/2 cup 50% reduced-fat Cheddar cheese, shredded, divided
Vegetable Omelet Cupcakes

Directions

1. Preheat oven to 350 degrees F. Line a 12- cup muffin pan with paper liners. Spray liners with vegetable cooking spray.
2. In a medium bowl, stir together egg substitute, salt, pepper, and thyme if using. Pour 1/4 cup of the mixture into each lined cup. Add 1 Tbsp. bell peppers, 1 Tbsp. tomatoes, and 2 Tbsp. cheese to each cup. Stir to mix.
3. Bake for 20 minutes or until eggs are thoroughly cooked, then turn oven off. Allow pan to rest briefly in the oven, about 1 minute, then remove pan.
4. Remove omelet cupcakes, and set on cooling rack. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, January - February 2011

Nutrition

Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 150 kcal (8%)
Calories from Fat 54 kcal (0%)
Total Fat 6 g (9%)
Saturated Fat 4 g (18%)
Cholesterol 20 mg (7%)
Sodium 630 mg (26%)
Total Carbohydrates 6 g (2%)
Dietary Fiber 1 g (4%)
Protein 19 g (32%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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