Vegetable Omelet Cups
- 5 large eggs, beaten
- ½ cup diced vegetables (onion, carrot, tomato)
- ¼ cup shredded cheese
- salt and pepper
- Preheat oven to 350 degrees.
- Spray a muffin pan with non-stick cooking spray
- Sprinkle vegetables in the bottom of 6 of the muffin pan slots.
- Fill each muffin spot ¾ full with egg batter
- Bake 20 - 25 minutes.
- Top with cheese 5 minutes before removing from oven.
- Season with salt and pepper.