February Meal: Breakfast on the Run: Omelet Muffins

For February's fabulous dish, I decided to look in my new Skinny Taste cookbook for an awesome recipe. This cookbook was suggested to me by a few friends and let me tell you--it is incredible! I say that and I've only made one meal from it. But it LOOKS incredible and I have several recipes marked to try out in the future.

The first recipe that caught my eye were the "Make-Ahead Western Omelet Muffins". This recipe was so easy, and took me way less time to make than the spaghetti squash. In fact it took me more time to clean the muffin pan than it did to mix all the ingredients together.

I left out the scallions for no particular reason except I have no idea what a scallion is and didn't want to put forth the effort to look for it in the grocery store. So the taste might be a little different if you use them. But it's still good without.

• olive oil cooking spray or oil mister
• 6 large eggs
• 6 large egg whites
• 1/4 teaspoon kosher salt
• freshly cracked black pepper
• 3 ounces sliced ham (about 4 slices), finely chopped
• 2 ounces reduced-fat Swiss cheese, chopped
• 1/2 cup finely chopped red or orange bell pepper
• 1/4 cup chopped scallions (I left these out)

1. Preheat oven to 350 degrees.
2. Lightly spray a standard 12-cup nonstick or silicone muffin tin with oil.
3. In a medium bowl, beat the whole eggs and egg whites with a fork. (To make these light, swap half the egg yolks with the egg whites. That way, you still get the nutrients of the egg yolk but with half the fat.)
4. Season them with salt and a pinch of black pepper. 
5. Mix in the ham, Swiss cheese, bell pepper, and scallions.
6. Pour about 1/4 cup of egg mixture into each muffin cup and carefully place the pan in the oven.
7. Bake until the eggs set, 20-24 minutes. (I baked mine for 25-28 min and I would say to go with the directions because mine was more dry than I would have liked.)

Per Serving: (2 muffin-size omelets)
119 calories
6 g fat
2 g saturated fat
195 mg cholesterol
2 g carbohydrate
0.5 g fiber
14 g protein
1 g sugars
329 mg sodium

Add turkey bacon (and cheese on top if you're a cheese lover like me!) and you have yourselves a healthy meal for the most important meal of the day.

I baked these in the morning before class and ate them for dinner that night and for lunch the next day. Just keep them refrigerated and in a zip-top plastic bag and they are great to grab on the go before work or school!

Enjoy :)