Baked Spinach Omelet Cups

Baked Spinach Omelet Cups & Mushroom-Tomato Side

Serves 4-6

Omelet Cups

  • 10 organic eggs
  • 2 C of fresh spinach, finely chopped
  • 1-2 green onions, finely diced
  • 2 Tbsp of all-purpose flour
  • ½ tsp of salt
  • ¼ tsp black pepper

Mushtoom-Tomato Side

  • 1 pack of baby portabella mushrooms
  • 1 lb of cherry tomatoes
  • 1 green onion
  • 1 tsp of vegetable oil
  • salt and pepper to taste


  • Fresh avocado
  • Sundried & caramelized onion


Omelet Cups: beat eggs, add flour, mix well. Add in spinach, green onion along with salt and pepper. Mix well. Spray oil on nonstick cupcake pan or use paper cups (12 cups). Set oven to 300 degrees, bake for 20-25 min. Remove from oven and allow to cool before removing from mold.

Tomato-Mushroom side: sauté green onion first, then add mushrooms, cook for a few minutes, then add cherry tomatoes. Cook for 5 minutes on medium heat, add salt and pepper. Set aside.

Trimmings: Slice or dice fresh avocado, top on to omelet cups and optional with caramelized onion. Style with your side dish and enjoy!


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