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Baked Broccoli and Mozzarella Keto Omelettes

Start your day on track with these light and fluffy portable omelettes!

Ingredients

  • 1 cup (250 mL) chopped Kentucky Legend Quarter Sliced Ham
  • 1 cup (250 mL) small broccoli florets
  • 1 cup (250 mL) shredded mozzarella cheese
  • 1/4 cup (60 mL) finely chopped green onion
  • 12 eggs, beaten
  • 1/2 cup (125 mL) 35% whipping cream
  • 1 tbsp (15 mL) Dijon mustard
  • 1/4 tsp (1 mL) each salt and pepper

Directions

Preheat oven to 350ºF (180ºC). Grease 12-cup muffin tin with nonstick cooking spray.

Toss together ham, broccoli, mozzarella and green onion; divide evenly among muffin cups. Whisk together eggs, cream, mustard, salt and pepper; pour slowly into muffin cups.

Bake for 22 to 25 minutes or until puffed and golden brown; let cool slightly. Serve warm or at room temperature.

 

Tip: Can be covered and refrigerated for up to 5 days.

Nutrition Information

Per 1 omelette cup
Calories 150
Fat 11g
Saturated Fat 5g
Cholesterol 210mg
Sodium 340mg
Carbohydrate 2g
Fiber 0g
Sugars 1g
Protein 10g
prep time
15 MIN
total time
40 MIN
servings
12
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