Name: Mini Omelets/Frittatas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Ingredients: 4 large eggs; 1/4 cup half-and-half; 1/2 teaspoon salt; Assorted mix-ins (such as shredded cheese, diced vegetables, and cooked and chopped bacon, ham, or sausage); Grated Parmesan cheese (optional)

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These mini omelets are a great idea when you are feeding a crowd and everyone can have the fillings that they like! Omelet Cupcakes are my new favorite cupcake recipe! This recipe can be adapted to include any veggie or meat that you want. They can also be frozen too! I love that each person can have what ingredients they want and all cook at the same time! This is a great gluten free and Paleo breakfast and perfect for on the go! I love to prepare enough for the week and then heat in the morning.

This is the perfect low carb breakfast for on the go! It is perfect if you are following a Keto Diet too!

They are simply to prep ahead. Heat your oven to 350º F and coat a 6-cup muffin pan with nonstick cooking spray. Whisk together the eggs, half-and-half, and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups. Add about 2 tablespoons of mix-ins to each cup, then sprinkle on a bit of Parmesan cheese, if you like. Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes. (If necessary, run a butter knife around the edge of each one to loosen them before removing them from the pan.) Makes 6 mini frittatas or cupcakes. We hope you enjoy them!

Weight Watchers Points Plus = 3 Points

Mini Omelets/Frittatas

Prep 5 mins

Cook 25 mins

Total 30 mins

Author FamilyFanGo.com

Yield 6

Ingredients

4 large eggs
1/4 cup half-and-half
1/2 teaspoon salt
Assorted mix-ins (such as shredded cheese, diced vegetables, and cooked and chopped bacon, ham, or sausage)
Grated Parmesan cheese (optional)

Instructions

Heat your oven to 350º F and coat a 6-cup muffin pan with nonstick cooking spray.
Whisk together the eggs, half-and-half, and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups.
Add about 2 tablespoons of mix-ins to each cup, then sprinkle on a bit of Parmesan cheese, if you like.
Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes. (If necessary, run a butter knife around the edge of each one to loosen them before removing them from the pan.) Makes 6 mini frittatas.

Courses Breakfast