Name: Muffin Cup Veggie Omelets
Yield: 6 servings
Ingredients: Olive oil spray; 1/2 cup chopped red bell pepper; 1/4 cup chopped onion; 1/2 cup chopped white mushrooms; 1/4 cup chopped spinach; 5 fresh basil leaves, chopped; 4 large eggs; 3 large egg whites; Pinch of kosher salt; Pinch of freshly ground black pepper; 1/4 cup crumbled goat cheese

Photo by Carl Kravats

These easy omelets are great for breakfasts on the go. Wrap a couple in some parchment paper and enjoy on the road or at your desk; they can be eaten with your hands!

Recipe notes

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Recipe notes

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