Ingredients

The following ingredients have 6 Servings
  • 1/2 pound button or cremini mushrooms, finely chopped
  • 1/2 red or orange bell pepper, diced
  • 1/2 pound frozen spinach, thawed, drained and chopped
  • 1/2 teaspoon fine sea salt, divided
  • 2 cups pasteurized egg whites or 16 egg whites

Instruction

  • Preheat the oven to 375˚F. Lightly oil a 12-cup muffin pan.
  • Heat a large skillet over medium heat.
  • Cook mushrooms, stirring, until they begin to release their liquid, about 5 minutes.
  • Add bell pepper and cook, stirring, 3 to 4 minutes more.
  • Add spinach and 1/4 teaspoon of the salt and cook, stirring frequently, until vegetables are soft and most liquid has evaporated, about 5 minutes.
  • Cool slightly, then divide mixture among the prepared muffin cups.
  • In a medium bowl, whisk together egg whites and remaining 1/4 teaspoon salt.
  • Pour evenly over vegetable mixture in the muffin cups.
  • Bake until egg mixture is puffed and cooked through, about 16 minutes.
  • Cool 2 minutes, then run a knife around inside of muffin cups and remove omelet bites.
  • Serve warm or at room temperature.
  • Alternatively, refrigerate omelet bites in an airtight container for up to 3 days. Cover the bites with a paper towel and reheat in the microwave.