Mediterranean Omelet
6 eggs
1 Tbsp olive oil
1 cup cherry tomatoes, halved
½ cup bell pepper, diced
½ cup zucchini, diced
¼ cup red onion, chopped
¼ cup olives, sliced
⅓ cup feta cheese, crumbled
½ tsp salt
¼ tsp pepper
Whisk the eggs with salt and black pepper until smooth. Sauté tomatoes, pepper, zucchini, onion, and olives in the olive oil until just tender. Pour the eggs over the vegetables and cook on medium-low until mostly set. Sprinkle feta cheese over the top and gently fold the omelet.
High-Protein Frittata
6 eggs
¼ cup whipping cream
1 tsp salt
1 Tbsp butter
1 cup mozzarella cheese, shredded
¼ cup feta cheese
1 cup cherry tomatoes, halved
1 cup bell pepper, diced
1 cup arugula
1 Tbsp fresh herbs
1 tsp spicy red pepper flakes
Preheat the oven to 400°F. Whisk the eggs, cream, and salt until smooth and well combined. Melt the butter in a skillet, then distribute your vegetables and greens evenly across the bottom. Pour the egg mixture gently over the fillings and sprinkle the cheeses over the top. Bake for 15-17 minutes, until the center is set.
Broccoli Cheddar Quiche
1 pie crust shell
1 package broccoli florets
1 ½ tsp olive oil
1 cup sweet onion, chopped
4 large eggs
½ cup evaporated milk
¾ cup cheddar cheese, shredded
¾ tsp salt
¼ tsp pepper
Preheat the oven to 400°F. Bake the pie crust until lightly browned, 10 to 15 minutes and then let it cool slightly. Reduce the oven temperature to 375°F. Cook the broccoli according to the package directions until tender-crisp, then chop any larger pieces. Sauté the onion in olive oil until light golden, 8 to 10 minutes. Whisk together the eggs and evaporated milk, stir in the broccoli and onion along with cheese, salt, and pepper and pour the mixture into the cooled crust. Bake until the center is just set and the edges are golden brown, 30 to 35 minutes.
Brie and Bacon Omelet
3 eggs
3 strips bacon
3 slices Brie cheese
1 tsp butter
salt and pepper, to taste
Cook the bacon and set it aside. Whisk the eggs until they are well combined. Pour the eggs into the pan with heated butter and season with salt and pepper. Loosen the edges of the egg from the pan and cook until done to your preference. Add the sliced bacon and cheese to the omelet, then fold over before removing.
Ham and Green Onion Frittata
8 eggs
¼ cup whole milk
½ tsp salt
¼ tsp pepper
¼ tsp garlic powder
1 cup cooked ham, diced
1 cup green onions, chopped
1 cup cheddar cheese, shredded
2 Tbsp olive oil
Whisk the eggs with the milk, salt, pepper, and garlic powder until well combined. Sauté the onions in olive oil for about 2-3 minutes until they begin to soften. Stir in the diced ham and cook for another 3 minutes until warmed through. Pour the egg mixture over the ham and onions and sprinkle the shredded cheddar cheese on top. Let the eggs cook on medium-low for about 5 minutes — the edges will start to set, leaving the center slightly runny. Preheat your oven broiler to high and broil for 3-5 minutes, until the top is golden and fully set.
Sausage Quiche
1 pie crust shell
½ Tbsp all-purpose flour
¾ cup roasted red peppers, chopped
¼ cup scallions, chopped
⅓ cup sausage, cooked & crumbled
¾ cup cheddar cheese, shredded
5 eggs
1¼ cup half and half
½ tsp salt
¼ tsp pepper
½ tsp ground mustard
2 Tbsp parsley
Preheat the oven to 350°F. Bake the crust for about 6 to 8 minutes or until it’s just beginning to brown, then remove and cool. Sprinkle the flour evenly over the bottom of the crust. Mix the peppers, scallions, sausage, and cheddar cheese, and pour the mixture into the crust. In another bowl, whisk the eggs, half and half, salt, pepper, and parsley together. Pour the egg mixture over the filling in the crust and bake for 50-55 minutes or until the quiche is set.
Philly Cheesesteak Omelet
8 eggs
1 Tbsp olive oil
1 onion, sliced
1 green bell pepper, sliced
½ lb sirloin steak cooked, sliced thinly
4 provolone cheese slices
½ tsp salt
½ tsp black pepper
1 tomato, diced
Sauté the onion and pepper in olive oil until soft, then add cooked steak for just a minute to warm. Remove from the pan. Whisk the eggs and pour into the skillet, add steak and veggies to one half of the omelet and top with provolone. Fold half of the egg on top and then flip. Let cook for 1-2 minutes and top with salt, pepper, and tomato.