Recipe written by Herbalife Nutrition dietitians
If you have hungry kids and need to save money, yet stay nutritious, this is the recipe for you!
“In creating these recipes for families, we kept in mind the barriers that many people face when dealing with budget constraints,” said Susan Bowerman, M.S., RD, CSSD, CSOWM, FAND, senior director Worldwide Nutrition Education and Training, Herbalife Nutrition.
“This great recipe features eggs which are a very affordable and excellent source of protein. The veggie suggestions are simply that – the recipe can be adapted to any and all vegetables, so it’s a great way to use up any leftovers and avoid food waste. In addition, it’s a fun recipe to make with children (or one that older kids can make on their own). Once they’re made, they can be stored in the freezer and reheated in a microwave for a quick meal or snack,” said Bowerman.
You can have a couple of these delicious mini-omelets for a meal or have a single one for a snack. They’re packed with protein which helps tame hunger and suitable for vegetarians.
Now on to the recipe!
Approximate preparation time: 35 minutes
1 TBSP vegetable oil
1 ½ cups chopped mixed vegetables (onion, asparagus, broccoli,
¼ cup milk
½ tsp salt
½ tsp black pepper
∙ cup grated parmesan cheese
Preheat oven to 375 degrees Fahrenheit. Lightly wipe the inside of each muffin cup with a paper towel dipped in canola or other mild oil. Heat olive oil in a skillet over medium heat; add vegetables and cook, stirring, until softened. Whisk together eggs, milk, salt and pepper; stir in parmesan cheese and cooked vegetables. Ladle mixture into muffin cups. Bake in oven for about 20 minutes, until eggs are set and lightly browned. Makes 12 muffin cups.
Nutrition information per muffin: