top of page

Egg Omelet Bites

Updated: Jan 30, 2023

YIELD: Serves 6


  • 1/2 pound button or cremini mushrooms, finely chopped

  • 1/2 red or orange bell pepper, diced

  • 1/2 pound frozen spinach, thawed, drained and chopped

  • 1/2 teaspoon fine sea salt, divided

  • 12 large eggs


  1. Preheat the oven to 375˚F. Lightly oil a 12-cup muffin pan.

  2. Heat a large skillet over medium heat.

  3. Cook mushrooms, stirring, until they begin to release their liquid, about 5 minutes.

  4. Add bell pepper and cook, stirring, 3 to 4 minutes more.

  5. Add spinach and 1/4 teaspoon of the salt and cook, stirring frequently, until vegetables are soft and most liquid has evaporated, about 5 minutes.

  6. Cool slightly, then divide mixture among the prepared muffin cups.

  7. In a medium bowl, whisk together eggs and remaining 1/4 teaspoon salt.

  8. Pour evenly over vegetable mixture in the muffin cups.

  9. Bake until egg mixture is puffed and cooked through, about 16 minutes.

  10. Cool 2 minutes, then run a knife around inside of muffin cups and remove omelet bites.

  11. Serve warm or at room temperature.

  12. Alternatively, refrigerate omelet bites in an airtight container for up to 3 days. Cover the bites with a paper towel and reheat in the microwave.

10 views0 comments

Recent Posts

See All


bottom of page