Garden Omelet Muffin

Poached Veggie Egg Snack

Parmesan egg-white omelet muffins blended with spinach, onions and artichoke hearts give you a taste of your garden in every bite.

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Yield4
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 1 cup Salsa
  • 2 tsp Dr. Sears' Zone Extra Vrigin Olive Oil
  • 3/4 cup Egg Beaters-whites
  • 2 cups Spinach - chopped
  • 1 1/2 cups Onion - minced
  • 4 Artichoke hearts canned - rinsed and drained, quartered, leaves separated
  • 4 tsp Parmesan cheese - grated
Calories 99
Total Fat 3g
Carbohydrates 11g
Fiber 2g
Protein 8g

Instructions

  1. Preheat oven to 350°F.
  2. Evenly divide the salsa in bottoms of 4 ramekins.
  3. In a bowl mix olive oil, egg whites and chopped veggies and pour over salsa in ramekin.
  4. Top each with 1 teaspoon of grated Parmesan.
  5. Place ramekins on baking sheet and bake for 10-15 minutes until the egg is cooked as much as you like it.