Savory Omelet Cups Recipe
Savory Omelet Cups Recipe photo by Taste of Home
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Savory Omelet Cups Recipe

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I replaced the pastry portion of this recipe with a light crepe-like cup. Baked in tiny oven-proof dishes, they're filled with cheese, leeks, scallions, olives and sun-dried tomatoes. My son, a vegetarian, always asks for them. —Joan Churchill of Dover, New Hampshire
Recommended: Our Best Bacon Recipes
TOTAL TIME: Prep: 40 min. Bake: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 40 min. Bake: 10 min.
MAKES: 4 servings


  • 1/4 cup sun-dried tomatoes (not packed in oil)
  • 1/2 cup water, divided
  • 3 eggs
  • 6 egg whites
  • 2 tablespoons minced fresh cilantro
  • 4 teaspoons butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup shredded provolone cheese
  • 1 cup chopped leeks (white portion only)
  • 2 green onions, chopped
  • 1 tablespoon olive oil
  • 2 tablespoons chopped Greek olives
  • 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon honey

Nutritional Facts

1 each: 246 calories, 16g fat (6g saturated fat), 178mg cholesterol, 764mg sodium, 12g carbohydrate (7g sugars, 1g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 2 fat, 1 vegetable.


  1. Place tomatoes in a small bowl. Cover with 1/4 cup water; let stand 30 minutes.
  2. Meanwhile, in a large bowl, whisk eggs, egg whites, cilantro, butter, salt, pepper and remaining water.
  3. Heat an 8-in. nonstick skillet coated with cooking spray; pour about 1/2 cup egg mixture into center of skillet. Lift and tilt pan to evenly coat bottom. Cook for 1-1/2 to 2 minutes or until top appears dry; turn and cook 30-45 seconds longer or until set.
  4. Remove from pan and press into a 1-cup baking dish or ramekin coated with cooking spray. Repeat with remaining egg mixture, making three more omelet cups (coat skillet with cooking spray as needed). Sprinkle provolone cheese into cups.
  5. Preheat oven to 350°. Drain tomatoes; chop and set aside. In a large nonstick skillet, saute leeks and onions in oil until tender. Stir in tomatoes, olives and oregano; cook over medium heat 2-3 minutes. Spoon into omelet cups. Sprinkle with Parmesan cheese; drizzle with honey.
  6. Bake 10-12 minutes or until heated through. Yield: 4 servings.
Originally published as Savory Omelet Cups in Light & Tasty February/March 2006, p37

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Ceege User ID: 730520 135000
Reviewed Jun. 24, 2014

"This sound and look wonderful. If making for a larger crowd, could they be put together night before, refrigerated and just baked in the morning. I would love to try this for some overnight guests we are having."

creeha User ID: 4312524 160132
Reviewed Jul. 20, 2010

"Wonderful recipe, my family was very impressed with the presentation. I substituted monterey jack for the provolone, since I already had some on hand. I omitted the tomato/olive mixture on my children's omelet cups, but I loved it! But I think the crowning item in this recipe is the drizzle of honey. I was skeptical, but it gave this savory dish a hint of sweetness!"

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