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Recipes

Eggs with legs: Mini Omelets on-the-go

By April 8, 2018 No Comments

Hello hello!!

My morning’s have been busier than usual, which doesn’t always give a ton of time to make a full on breakfast spread. But I always try to start my day with at least something of nutritional value so I’m fueled for the day and less likely to overeat because I starved myself all morning.

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These little baby omelets (I call them eggs with legs heehee) are the perfect solution because you can make a batch at the beginning of the week, store them in the fridge and have your own fancy eggs in the morning without even dirtying up a pan!

The recipe is super simple which I love because cooking shouldn’t be complicated and you shouldn’t have to spend a fortune on expensive ingredients just to make something taste good.

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The magical ingredient in these bad boys is Foster’s Pickled Asparagus. Okay, give me a second to explain. You might be thinking, “Ew! Pickles in you eggs??” No no no. Foster’s pickles the freshest asparagus around (and carrots and green beans too, more recipes on that later) you could seriously open a jar and munch away the whole thing in one sitting.

And what’s even better is that they are a local business from my hometown!! I love using products that support the Tri-Cities.

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These little asparagus pieces give the eggs so much flavor and a little zing that goes perfectly with the cheese and other veggies.

Try it out and let me know what you think!!

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Eggs with Legs – Mini Omelets on the go

Ingredients:

  • 6 eggs
  • 4 Tablespoons of milk
  • 1 garlic clove, minced
  • 1 cup of red peppers, diced
  • ¼ cup of sun dried tomatoes (diced)
  • ¼ teaspoon black pepper
  • ¼ teaspoon of Himalayan salt (or sea salt)
  • 2 Tablespoons of goat cheese crumbles
  • 3 Tablespoons of Parmesan cheese, freshly grated
  • 1/2 cup chopped Foster’s Farms Pickled Asparagus

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Directions:

  1. Preheat the oven to 350 degrees F. Spray a muffin pan with cooking spray.
  2. Beat the eggs and milk together in a large bowl and stir in the remaining ingredients until combined.
  3. Pour the egg mixture into the muffin pans filling them about ¾ the way full. Bake for 15-20 minutes. (poke them, it might need more time) Let set about 5 minutes before serving.
  4. ENJOY!!

What types of recipes would you like to see more of? People loved the Zoats – Zucchini Bread Oats I posted the other day, and I’m always trying new things so if there’s something specific you’d like to see, please let me know!

Join the #DoStuff team while you’re here so you can receive more healthy recipes and tips for staying healthy on the go!

Have an amazing week!!

xx Nicole #DoStuff

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NicoleERenard
Author NicoleERenard

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