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Savory Omelet Cups

 Savory Omelet Cups
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
4 ServingsPrep: 40 min. Bake: 10 min.


  • 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


  • Place tomatoes in a small bowl. Cover with 1/4 cup water; let stand
  • 30 minutes.
  • Meanwhile, in a large bowl, whisk eggs, egg whites, cilantro, butter,
  • salt, pepper and remaining water.
  • Heat an 8-in. nonstick skillet coated with cooking spray; pour about

2 of 2

Savory Omelet Cups (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
  • Bake 10-12 minutes or until heated through. Yield: 4 servings.
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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.