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

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
TOTAL TIME: Prep: 40 min. Bake: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 40 min. Bake: 10 min.
MAKES: 4 servings

Ingredients

  • 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 filled omelet cup equals 246 calories, 16 g fat (6 g saturated fat), 178 mg cholesterol, 764 mg sodium, 12 g carbohydrate, 1 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 2 fat, 1 vegetable.

Directions

  1. Place tomatoes in a small bowl. Cover with 1/4 cup water; let stand for 30 minutes. Meanwhile, in a large bowl, whisk the eggs, egg whites, cilantro, butter, salt, pepper and remaining water.
  2. 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.
  3. 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.
  4. Drain tomatoes; chop and set aside. In a large nonstick skillet, saute leeks and onions in oil until tender. Stir in the tomatoes, olives and oregano; cook over medium heat for 2-3 minutes. Spoon into omelet cups. Sprinkle with Parmesan cheese; drizzle with honey.
  5. Bake at 350° for 10-12 minutes or until heated through. Yield: 4 servings.
Originally published as Savory Omelet Cups in Light & Tasty February/March 2006, p37

Nutritional Facts

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

Enjoy this recipe with a sparkling wine.

Reviews for Savory Omelet Cups(1)

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MY REVIEW
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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