Heat the oil in a small frying pan, add the eggs and cook, swirling the eggs with a fork as they set. When the eggs are still slightly runny in the middle, scatter over the tomatoes and feta, then fold the omelette in half. Cook for 1 min more before sliding onto a plate. Serve alongside a mixed leaf salad.
Low Carb Breakfast Cups Ingredients 1 onion, chopped 1 green pepper, chopped 4 cloves garlic 1 tbsp. olive oil 1 cup frozen spinach (or fresh) 12 large eggs 1 cup Mozzarella Cheese 3 tbsp. bacon bits
1 breakfast cup is 1 serving by calorie count, so have 2 or 3! Still low calorie breakfast.
Directions Finely chop veggies and cook in olive oil. Bring to a simmer. Add spinach and cook till spinach is done. Set aside and cool veggies. In separate bowl whip eggs, cheese and bacon bits. Add veggies and whip till mixed. Spoon into muffin pans. Cook for about 20 minutes or until eggs are set. Makes 18 breakfast cups.
Hi, I used to buy these litebites egg white vegetable souffles, but they are about $4 each (way too much!) I would love to start making a batch of them on Sundays in order to take them to work during the week. Does anyone have any good recipes? Also, I can't really drink milk... I don't know if that makes it technically not a souffle?
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