Southwest Omelet Cups

Sometimes I'm looking for something different than just an egg over-medium and toast.  This recipe fit the bill perfectly.  It's also full of vegetables, which is a plus in my book, especially since I don't normally eat vegetables at breakfast.  And, it's easy!

Southwest Omelet Cups

Adapted from Perry's Plate

Makes 12 omelet cups

Ingredients:
4 large eggs
1 cup egg substitute
1/4 cup 1% milk
1/3 cup salsa
1/2 cup shredded carrot
1 cup chopped spinach
2 tablespoons minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crumbled feta cheese
1/4 cup chopped fresh cilantro

Directions:
Heat your oven to 375 degrees. Spray a regular sized muffin tin (the kind with 12 cups) with cooking spray. Set aside.

Whisk together the eggs, salsa and cream and then add the rest of the ingredients.  Pour into muffin cups.  Bake for 20 minutes or until set.

Nutritional Information per Omelet Cup:  81 Calories; 5g Fat (59.3% calories from fat); 6g Protein; 3g Carbohydrate; trace Dietary Fiber; 77mg Cholesterol; 215mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat

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