Broccoli & Cheese 

Cup Cake Egg Omelets

 

Yield: 9

Calories: 167 (two cupcake omelets)

Ingredients

4 cups broccoli florets

4 whole large eggs

1 cup egg whites

-Preheat over to 350 degrees.

-Steam broccoli with a little water for about 6-7 minutes.

-When broccoli is cooked, chop into smaller pieces (this should equal 4 cups of broccoli); place into a bowl, add olive oil, salt and pepper to taste. Mix well

-Spray a standard size non-stick tin with cooking spray and spoon broccoli mixture evenly into 9 tins. 

-In a medium bowl, beat egg whites, whole eggs, grated cheese, salt and pepper. Using a small ladle, divide the egg mixture evenly over the broccoli ( a little more than 3/4 full)  Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately.

Chef's Note: Wrap any leftovers in plastic wrap and store in refrigerator to enjoy during the week. To reheat, place in a microwave oven, for 30 seconds on high.

Enjoy, Chef Ed