- Bettina Applewhite
Make Ahead Mini Greek Style Omelets
In the mornings I usually don't like a lot of fuss. I have calculated out how long it will take me to do each morning task so I can maximize my sleep time. Adding 30 minutes for making breakfast is not one of those tasks. "Ain't nobody got time for that." These mini Greek omelets are perfect to reheat and enjoy with just 30 seconds in the microwave.
I'm realizing that I really enjoy the briny saltiness of olives. The Kalamata olives in these make-ahead omelets are scrumptious. Because the olives bring so much flavor, you'll have to be careful not to add too much salt to your eggs.
I like to add flavors from other spices and seasonings instead of relying on salt. I know that I use less salt than most people and nobody has even complained that my food has been underseasoned. I will easily switch out garlic salt and onion salt for the powdered versions. This is a great way for me to control the amount of salt in my food.
These Greek style egg muffins are yummy. I make them lower in cholesterol by using only 2 egg yolks and 4 egg whites. I want the protein but not the cholesterol. With all the yummy goodness of the spinach and feta, I don't miss the yolks.
Mini Greek Style Omelets
Makes 6 Egg Muffins
2 Whole Eggs
4 Egg Whites
1/3 Cup Milk
1 Tbsp Avocado oil
1 Clove Garlic, Minced
3 Cups Spinach
1/4 Cup Kalamata Olives, Chopped
1/2 Cup Crumbled Feta Cheese
1 Sprig of Dill, Minced (Leaves Only)
1/4 tsp Oregano
Salt & Pepper, to taste
Prepare a muffin 6 cup muffin tin by spraying each cup with nonstick spray. with salt and pepper. Set aside. Preheat oven to 375 degrees.
Heat oil in a medium pan. Add garlic and heat until just fragrant. Add spinach and sauté until just wilted, about 5 minutes. Season with salt and pepper, to taste. (Just a pinch)
While spinach is cooking, mix eggs and egg whites and milk in a medium bowl. Season with salt, pepper, oregano, and dill.
In each muffin cup, add in 2 Tbsp of spinach, and 1 tsp of chopped olives. Top with egg mixture. Add enough that it fills 3/4 of each cup. Top with 1 Tbsp of feta cheese.
Bake for 17 - 20 minutes until knife inserted in the center of egg muffin comes out clean. Allow to cool in muffin tin 5 minutes before removing. Enjoy!
To keep for later... simply allow to cool completely and place into reusable container. Reheat as many as needed for 30 - 60 seconds.