Total Time: 50 minPrep: 30 minCook: 20 minYield: 2Level: easy
Preheat your oven to 350 degrees. Coat a six cup muffin pan with nonstick cooking spray.
Whisk together the eggs, half and half and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups.
Add about 2 tablespoons of diced veggies mix ins to each cup.
Bake the omelets until they are puffy and the edges are golden brown, about 20 – 25 minutes.
If necessary run a butter knife around the edge of each one of the omelets to loosen them before removing them from the pan.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.