Omelets in a Pan
A few weeks back I mentioned that at my last doctor’s appointment for the baby check up, my doctor made it clear that my cereal for breakfast was not going to cut it. I already have blood sugar issues to begin with but on top of that I lack protein in my diet. She insisted that I give up the cereal and replace it with omelets that have meat and veggies in them.
That may sound delicious to many people, but there is one problem…I really do not like eggs! I can handle them occasionally; however, during this pregnancy I have an even heightened aversion to eggs. I’m trying to put it behind me though and make myself eat them. I also typically have to eat an egg substitute due to high cholesterol; however, I was told that having one regular egg a day would be fine.
Normal mornings around our house are frantic as my son goes to preschool year round and we are usually in a rush. So, for me as with probably 99% of the country being able to make an omelet every morning for breakfast was not going to work. Also, I’m just not the best omelet maker. So, I went with the next best option to bake them!
To do this, I used my brownie pan from Pampered Chef; however, you can use a regular muffin pan for this as well.
I added 1 egg to each of the squares, 12 total. Then, I added all the toppings I would like on an omelet. For these, I added some fresh green pepper, tomatoes, sausage, and cheese. Next, all you do is bake and serve! These can be stored in the freezer in freezer safe containers to use throughout the week or month as well. For me, this worked out perfect because I can now eat one every morning, and I can make enough to last the entire month.
Omelets in a Pan
- 1 Dozen Eggs
- 1 Green Pepper, chopped
- 1 Tomato, chopped
- Sausage (cooked)
- Shredded Cheese
- Any other toppings you would like on an omelet
- Preheat oven to 350*.
- Using a muffin tin or divided brownie pan, spray it with non stick cooking spray.
- Add one cracked egg to each tin, at this point whisk the yolk a bit to break it up. Next add on all your desired toppings.
- Bake these for 30 minutes or until eggs are completely cooked.
- Let them cool and serve.
- They can be stored frozen in freezer safe containers and reheated to serve.
Enjoy this delicious breakfast with your morning coffee!
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.
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