Baked omelet muffins. These muffins are easy to make, store well, and are portable. Preheat oven to 350°F. Grease the interior of a nonstick muffin pan. In a medium bowl, add eggs and milk. Whisk until uniform. Stir in cheese, bell peppers, spinach, salt, scallions and any other omelet ingredients you are adding.
Here is the gist of how to make these yummy low carb omelets. Add a teaspoon of butter to an omelet pan and wait until it starts to melt and sizzle. Meanwhile whisk 3 eggs and whatever herbs or spices you are using and pour into the sizzling pan. Next cover the pan with a lid and turn the heat down to medium low.
Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray. Whisk the eggs. Stir in the cottage cheese, vegetables, and cheddar cheese. Season with salt and pepper. Pour the egg mixture into the muffin tin. Bake for 20-25 minutes until eggs are puffed up and cooked through. As the egg muffins cool, they will deflate slightly.
Add a teaspoon of butter to an omelet pan and wait until it starts to melt and sizzle. Meanwhile whisk 3 eggs and whatever herbs or spices you are using and pour into the sizzling pan. Next cover the pan with a lid and turn the heat down to medium low. After a few minutes take off the lid and add the cheese if using and cover again.