Egg Omelet Bites

YIELD: Serves 6

INGREDIENTS:

• 1/2 pound button or cremini mushrooms, finely chopped

• 1/2 red or orange bell pepper, diced

• 1/2 pound frozen spinach, thawed, drained and chopped

• 1/2 teaspoon fine sea salt, divided

• 12 large eggs

INSTRUCTIONS:

1. Preheat the oven to 375˚F. Lightly oil a 12-cup muffin pan.

2. Heat a large skillet over medium heat.

3. Cook mushrooms, stirring, until they begin to release their liquid, about 5 minutes.

4. Add bell pepper and cook, stirring, 3 to 4 minutes more.

5. Add spinach and 1/4 teaspoon of the salt and cook, stirring frequently, until vegetables are soft and most liquid has evaporated, about 5 minutes.

6. Cool slightly, then divide mixture among the prepared muffin cups.

7. In a medium bowl, whisk together eggs and remaining 1/4 teaspoon salt.

8. Pour evenly over vegetable mixture in the muffin cups.

9. Bake until egg mixture is puffed and cooked through, about 16 minutes.

10. Cool 2 minutes, then run a knife around inside of muffin cups and remove omelet bites.

11. Serve warm or at room temperature.

12. Alternatively, refrigerate omelet bites in an airtight container for up to 3 days. Cover the bites with a paper towel and reheat in the microwave.

SOURCE: Whole Foods Market

#dairyfree #glutenfree #lowfat #wheatfree