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.