Best Mini Spinach Omelet Bites Recipes

BABY SPINACH OMELET

Baby Spinach Omelet image

Tender baby spinach, Parmesan cheese, and a little nutmeg are cooked with eggs. A carb-cutter's perfect start for the day.

Provided by HOLLYJUNE

Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes

Time 15m

Yield 1

Number Of Ingredients 6

Ingredients

2 eggs
1 cup torn baby spinach leaves
1 ½ tablespoons grated Parmesan cheese
¼ teaspoon onion powder
⅛ teaspoon ground nutmeg
salt and pepper to taste

Steps:

In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.

Nutrition Facts : Calories 186 calories, Carbohydrate 2.8 g, Cholesterol 378.6 mg, Fat 12.3 g, Fiber 0.8 g, Protein 16.4 g, SaturatedFat 4.5 g, Sodium 278.7 mg, Sugar 1.3 g

OMELET BITES

Omelet Bites image

Make and share this Omelet Bites recipe from Food.com.

Provided by Food.com

Categories Breakfast

Time 25m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

nonstick cooking spray
12 large eggs
salt, coarse
black pepper, freshly ground
1/2 cup green pepper, finely diced
1/2 cup cherry tomatoes, halved
1 cup cooked quinoa
1/4 red onion, thinly sliced
1/2 cup Baby Spinach, chopped
1/2 cup shredded cheddar cheese

Steps:

Preheat oven to 350°F Prepare a 12-cup muffin tin with non-stick cooking spray.
In a large bowl whisk eggs. Season with salt and pepper and combine. To the eggs, combine green pepper, cherry tomatoes, quinoa, red onion, baby spinach, cheddar cheese.
Transfer to muffin tin using a 1/3 cup measuring cup.
Bake until egg is completely set, 20 to 25 minutes.

AWESOME MINI SPINACH QUICHE BITES

Awesome Mini Spinach Quiche Bites image

These are wonderful to serve as an appetizer and I have done so many times at my get togethers, everone loves these! to save even more time you can purchase the ready-made small tart shells and the recipe may be doubled if desired.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 45m

Yield 24 mini quiches

Number Of Ingredients 9

Ingredients

2 frozen 9-inch pie shells (thawed)
3 slices bacon
1/4 cup chopped green onion
2 eggs
1/2 cup half-and-half cream
1/3 cup grated parmesan cheese
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 (9 ounce) package frozen spinach, thawed and well drained (use your hands to squeeze out any extra moisture)

Steps:

Set the oven to 375 degrees.
On a lightly floured surface, with a 1-1/2-inch biscuit cutter, cut out 12 rounds from the thawed pie crust.
Press each of the rounds into the bottom, and up the sides of ungreased mini muffin cups.
Repeat with the second pie crust.
In a skillet, cook the bacon until brown and very crisp; drain.
Add in the onions to the same skillet with the bacon drippings, cook for 5 minutes, or until tender, stirring constantly; drain.
Place the onions in a medium bowl.
Crumble the bacon into small pieces, and add in with the cooked green onion.
Add in the eggs to the bacon and onions; beat well.
Stir in the cream, salt, nutmeg and the Parmesan cheese.
Add in the squeezed spinach; mix well to combine.
Divide the mixture evenly into crust-lined cups.
Bake for 20-25 minutes, or until puffed and golden brown.
Cool in pan on wire rack for 10 minutes.
Loosen quiches from pan with tip of knife.
Serve warm or cool.
Store in the refrigerator.