Denver omelet muffins | SteamboatToday.com

Denver omelet muffins

Healthy Eating

Denver omelet muffins

1 tablespoon olive oil

1/2 medium onion, chopped (about ½ cup)

1/2 green bell pepper, seeded and diced (about 2/3 cup)

8 large eggs

1 cup low-fat cottage cheese

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4 ounces ham, diced

1/2 cup shredded cheddar cheese

Salt and freshly ground pepper

12 muffin liners (optional)

Preheat oven to 350 degrees. Lightly grease muffin cups with cooking spray or olive oil, or place muffin liners in each cup. Heat oil in a large skillet over medium heat; add onions and green pepper. Sauté until the onions are translucent and the peppers are soft. Evenly distribute the cooked vegetables in the bottom of the prepared muffin cups; top with even amounts of diced ham. Beat the eggs in a large bowl and whisk in the cottage cheese, season with salt and pepper. Pour the egg/cottage cheese mixture over the vegetables and ham in each cup (about 2/3rds full). With a fork, stir each cup to mix the contents. Top each egg-filled cup with a generous pinch of cheese. Bake 30 to 35 or until a knife inserted in the center comes out clean. Makes 12 muffin-size omelets

Calories: 97 Protein: 8 Carbohydrate: 2 Fat: 5

Recipe provided by Karen Massey