SkinnyTaste: Broccoli and Cheese Mini Egg Omelets & A Kid Friendly Alternative

I have been scouring the blogs to find easy, healthy and time saving recipes. When I ran across these broccoli and cheese mini egg omelets  on the skinnytaste blog I was ready to give it a try. I mean, with a short list of ingredients and the bonus of being able to make ahead of time it was destined to be a hit for me.

Breakfast is my hardest meal of the day. I can wake up and go hours before grabbing a bite to eat and it is often lunch time before I put those first calories in my body. Some people may be able to do this (I have done it for a long time), but we all know that breakfast is a key to kick starting your metabolism and losing weight. The key to a successful breakfast is it MUST be easy! If you can make it ahead of time, even better! It doesn't get much better than tossing a couple of these puppies in the microwave for 45 seconds.

I thought the original recipe is a little bland so we put a tsp of salsa on top to give it a little kick. The salsa only adds 3 calories to the meal if you use our household favorite, Bobby Salazar's medium salsa.

Kid Friendly Version: My 4 year old does NOT like vegetables, if a vegetable even touches his food it's a no go, so I went ahead and made his with ham and cheese. Major score! I may even try sneaking some pureed cauliflower in next time. When school starts back up again next month this is going to make life a whole lot easier... and much healthier than the convenient frozen breakfast alternatives.

* 5 large eggs
* 1 cup egg whites
* chopped up ham (use as much or as little as you would like)
* 1/2-3/4 cup cheddar or swiss cheese
* salt & fresh pepper
* cooking spray

Directions: 

Preheat oven to 350°. 

Spray a standard size non-stick cupcake tin with cooking spray and spoon ham and cheese evenly into 9 tins.

In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper. Pour into the greased tins until a little more than 3/4 full. Top with a little more cheese and bake in the oven until cooked, about 20 minutes. Serve immediately. 

Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.