In The Marley Kitchen: Moroccan Spiced Baked Veggie Omelet Cups

January 18, 2017

 


INGREDIENTS
-6 organic eggs or 1 1/2 cups egg whites
-1/2 cup milk
-Salt & Pepper to taste
-1 cup whole spinach leaves
-1 tbsp olive oil
-1/2 cup chopped tomato
-1/2 cup chopped red onion
-1/2 cup chopped red bell pepper
-1 garlic clove, minced
-2 chopped scallions
-Handful fresh parsley, chopped
-1/2-3/4 cup shredded caramelized onion cheddar cheese (you can also substitute with plain cheddar)

-1 tsp smoked paprika

-1/2 tsp smoked chilli powder

-1/4 tsp tumeric

DIRECTIONS
-Preheat oven to 375 degrees.

-In a frying pan heat the olive oil. Saute the onion, garlic, bell pepper, scallion and tomato until soft. Once cooked, stir in the chopped parsley.
-Grease a 6 spot muffin tin.
-Layer a few spinach leaves on the bottom of each muffin cups.
-Evenly distribute the cooked veggies between the cups.
-Top with the shredded caramelized onion cheese.
-Whisk egg, milk, smoked paprika, smoked chili powder, tumeric and salt & pepper in a bowl.
-Pour egg mixture over the veggies and cheese in each muffin cup. You should fill each about 4/5 of the way to the top.
-Put in oven and bake for 20-25 minutes.
-Take out of oven and let cool a few minutes before serving.

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