Mini Spinach Omelettes

Mini Spinach Omelettes

From the kitchen of Cathy Illman

Ingredients

  • 1 T Coconut Oil
  • 3 Eggs
  • 1/2 Cup of Chopped Spinach
  • 1 Small Chopped Tomato

Preparation

  1. Preheat the oven to 350
  2. Coat a muffin tray with coconut oil
  3. Whisk the 3 eggs
  4. Pour the eggs into 3 muffin cups
  5. Add a bit of spinach, basil and tomato into each cup leaving a 1/4 inch of space at the top for baking
  6. Bake for 18 minutes and serve
  7. Store leftovers in the fridge or freeze them