Mini Vegetable Omelets
Crohn’s Disease & Ulcerative Colitis
- 1 Tbsp Extra Virgin Olive Oil
- 1½ Cup Zucchini, peeled and finely diced
- 1 Cup Red Bell Pepper, finely diced
- ½ Tsp Garlic Powder
- 6 Eggs, lightly beaten
- ½ Cup Shredded Sharp Cheddar Cheese, divided
- Salt and Pepper, to taste
- E Eggs
- D Dairy
- View Substitutions
There is no egg substitution that will work well for this recipe.
Replace cheese with a non-dairy cheese alternative or omit.
Preheat Oven Preheat oven to 350°F. Coat 9 standard muffin cups with nonstick cooking spray.
Sauté Vegetables In a large non-stick skillet, heat oil over medium-high heat. Add zucchini, bell pepper and garlic powder. Sauté 5 minutes or until vegetables are tender. Remove from heat; season with salt and pepper to taste. Spoon vegetables evenly into muffin cups.
Prep Egg Batter Whisk eggs in a bowl. Add ¼ cup of the cheese, and salt and pepper to taste. Pour egg mixture over vegetables in muffin cups until cups are three-fourths full. Sprinkle remaining ¼ cup cheese evenly over each cup.
Bake Bake 20-25 minutes or until eggs appear golden in color and set.
Serve & Enjoy Once muffins are fully cooked, remove from oven and serve warm.
Eggs are an excellent source of lean protein, which is important for healing.
Zucchini provides B vitamins that can help to increase energy levels.
Red pepper provides folate, a nutrient that may help to grow new and healthy cells.
Add More Vegetables
Incorporate more vegetables, including diced onion or finely chopped broccoli, into the skillet when sautéing vegetables.
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