Sunday dawned a beautiful, warm sunny day. I had planned to walk the 3 miles to yoga this morning, but got caught up in blogging and didn't. Still, managed to enjoy the beautiful weather before hunkering down in a sweltering yoga class. Saw a movie (not good, wont comment) and grabbed a beer with a friend. We wound up having a beer and a snack at a pub that was just way too fancy for me. I like fancy, but not when it's a pub! Anyway, I ordered a radicchio salad but wound up getting a little grilled head of radicchio topped with cream, almonds and what was supposed to be a butternut squash carpaccio? I will not veto ANY pub that has the gall to put a vegetable carpaccio on it's menu!

After this, I headed over to dodgeball where my team went 4-0 and absolutely creamed our competitors. No socializing afterward, just a nice loooonnnggg walk back and a stop at Tasti-D-Lite along the way. Came home at 9 and got to work making....OMELET MUFFINS!
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These muffins are the perfect solution to your early morning egg fix without loading your belly with calories and oil and without lightening your wallet from that trip to Dunkin Donuts.

At less than 100 calories per muffin (1/2 egg each) these guys can be made on Sunday night and enjoyed (2 at a time, probably) until Tuesday morning. Microwave for 35-45 seconds before eating.
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Ingredients (makes 8 muffins)
4 eggs
1/3 cup whole wheat flour
1/2 tsp baking powder
1/4 cup ricotta cheese (part skim, all skim, whatever)
1tsp salt
1tsp black pepper
Add any toppings you like in your omelet.
I made this one with salsa and feta cheese because I had it on hand.
I would say 1/3 cup black bean and corn salsa, 2.5 servings of fat free feta cheese.
This batch makes about 8 mini muffins (1/2 egg in each, about 100 calories apiece)
Note: I have a plastic muffin "tin" (see below) so I just spray it with some Pam before cooking.
**This recipe has NO oil or butter!**

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Fill muffin cups almost all the way (this doesn't rise THAT much, and the muffins kind of implode a little when they come out of the oven)

Bake at 375 degrees for about 20-30 minutes or until a toothpick inserted comes out dry.

I put some Parmesan cheese on top of these about 5 minutes before they were ready to come out of the oven.

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This is what they look like when you crack them open.

Bready...moist......cheesy....
salsa-y....yum!!

I took 2 to work with me this morning. Microwaved for 45 seconds, wrapped in foil, perfect breakfast during lecture.  Added half an apple to this. Other half appeared in my lunch salad later.




Future endeavors? Mother's Day Egg Muffins. These will have lox+cream cheese (fat free of course) and dill.

Perhaps feta/tomato/olive....turkey bacon/cheddar cheese/tomatoes? Possibilities are endless!
What do you like in YOUR omelets??

 


Comments

06/07/2011 03:18

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What an amazing idea! I am in! I have been searching for a 'clean' breakfast and I think this will be a winner. Can't wait to read more posts. :)

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    I'm a recent graduate from medical school and a pathology resident living in New York City. Like most girls living in the city, I've found that a lot of my social life revolves around the regular consumption of high-calorie food and alcoholic beverages. I've decided to start a blog about how I am trying to beat the bulge by eating and cooking defensively between social engagements and how even a busy girl can fit exercise into a busy life.

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