Keto Mini Omelettes
Keto Mini Omelettes are baked in a muffin tin for easy portion control.
The omelettes can also be stored in the freezer and reheated for only 30 seconds to 1 minute before serving.
Make them in advance and store them in the fridge or the freezer then simply reheat 1 or 2 in the morning for a quick and easy breakfast on the go.
You can swap and change the fillings too, why not try mushrooms, onion, avocado or any items you prefer.
This recipe is for 3 or 4 Keto Mini Omelettes, simply double up or quadruple up to make enough for a full tray.
Make these Keto Mini Omelettes in advance and you will have 12 omelettes to quickly reheat on busy mornings.
They are low in carbs and gluten-free.
The serving is 2.
Try the recipe below.
Keto Mini Omelettes Recipe
INGREDIENTS
3 Eggs
1/2 Cup of Spinach
1 Tbsp of Fresh Basil
1 Small Tomato
1 Tbsp Coconut Oil
DIRECTIONS
1. Pre-heat the oven at 350F/175C.
2. Coat a muffin tray with coconut oil to avoid sticking.
3. Whisk together the 3 eggs.
4. Chop up the spinach, basil and tomatoes.
5. Pour the egg mixture into 3 different muffin cups.
6. Then add a little bit of the vegetable mixture in each cup leaving about 1 cm empty at the top.
7. Bake in the oven for 18 minutes.
8. Turn out of the muffin tin, allow to cool slightly and enjoy!
NUTRITIONAL VALUE
Fat: 29 g
Carbs: 5 g
Net Carbs: 4 g
Protein: 20 g
Total Calories: 360 Calories
Print this recipe out below!
Keto Mini Omelettes
Equipment
- Muffin Tin
- Jug or Bowl
- Whisk
Ingredients
- 3 Eggs
- 1/2 Cup Spinach
- 1 tbsp Fresh Spinach
- 1 Tomato (small)
- 1 tbsp Coconut Oil
Instructions
- Pre-heat the oven at 350F/175C
- Coat a muffin tray with coconut oil to avoid sticking
- Whisk together the 3 eggs
- Chop up the spinach, basil and tomatoes
- Add a little bit of the vegetable mixture into 3 or 4 of the muffin cups
- Pour the egg mixture into muffin cups, leaving about 1 cm empty at the top
- Bake in the oven for 18 minutes.
- Turn out of the muffin tin, allow to cool slightly and enjoy!
