Skinny Girl Individual Omelets – Healthy, Protein-Packed Mini Omelets
Skinny Girl Individual Omelets are fluffy baked egg cups loaded with colorful vegetables, lean cheese, and fresh herbs. They are high in protein, low in carbohydrates, and naturally gluten-free. Ready in just 30 minutes, these mini omelets are perfect for breakfast meal prep, quick snacks, or healthy brunches. Each serving is flavorful, satisfying, and easy to customize with your favorite ingredients.
Ingredients
- 8 large eggs
- ½ cup egg whites
- ½ cup low-fat milk
- ½ cup low-fat shredded Cheddar cheese
- ½ cup diced bell peppers
- ¼ cup diced onions
- ¼ cup sliced mushrooms
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly grease a 12-cup muffin tin with cooking spray.
- In a large bowl, whisk together the eggs, egg whites, milk, garlic powder, onion powder, salt, and black pepper.
- Evenly divide the bell peppers, spinach, onions, mushrooms, and green onions among the muffin cups.
- Sprinkle a small amount of shredded cheese into each cup.
- Carefully pour the egg mixture over the vegetables until each cup is about three-quarters full.
- Bake for 18–20 minutes, or until the eggs are fully set.
- Allow the omelets to cool for five minutes.
- Serve warm or store for meal prep.
Notes
- Use fresh vegetables for the best flavor.
- Egg whites reduce the overall fat content.
- Finely chop vegetables for even cooking.
- Do not overfill the muffin cups.
- Low-fat cheese keeps the recipe lighter.
- Cool slightly before removing from the pan.
- Refrigerate leftovers for up to four days.
- Freeze cooked omelets for up to two months.