I am horrible at eating breakfast – I either don’t have time for it or I’m not wide awake enough to eat it yet. However, I am trying to be healthier this year, and eating breakfast is a major part of that. So, I’m trying to prepare ahead. I whipped up these mini omelettes that can be made in no time, either using leftover veggies or fresh ones. Best part? They are weight watcher friendly and only 2 points a piece!
Here’s what you’ll need to whip a tray of these weight watchers omelettes up:
(Recipe adapted from SkinnyTaste)
- 1.5 cups leftover veggies, such as broccoli or spinach (steamed), or mushrooms and tomato (sauteed)
- 1/4 cup grated cheese such as mozzarella or cheddar, or crumbled feta
- 1/4 cup finely grated parmesan cheese
- 4 eggs
- 1 cup egg whites
- salt + pepper
First, Preheat oven to 350 degrees.
Next, depending on the veggies used, you may need to semi-mash it. All of the veggies I used were leftover from a veggie lasagna, so most were already pretty fine. If you ate broccoli florets the night before however, try smooshing them up a bit smaller. (And yes, smooshing is a proper culinary term!) If you are starting with raw vegetables, steam the broccoli or spinach or saute the mushrooms and tomato with a little garlic.
The combos I used were broccoli and cheddar, spinach and feta, and sauteed mushrooms, tomatos, and garlic with mozzarella.
Fill the bottom of silicone muffin liners (or spray with cooking spray if not using silicone liners) with the veggie mix, and then add the first cheese of choice(not the parmesean) on top of the veggies.
In a seperate bowl, beat the eggs, egg whites, and salt + pepper. Pour on top of the veggies and cheese, and top with grated paremsean.
Bake for 15-20 minutes until set.
I made several trays of these to freeze – a quick minute or two in the microwave and they are as delicious as when you first made them!
What about you? How do you handle busy mornings and stay healthy at the same time?