These vegetable omelete cups are my new favorite weekend breakfast. As someone who needs her yolk runny, I tend to go for either poached or soft-boiled eggs, which can become a little dull over time. So this past saturday morning, after a long workout, I had a little experiment, which lead to this new brunch creation. They were a big success & aside from tasting amazing – they are super satisfying & perfect as part of a brunch or light lunch.
A few reasons to love Eggs
- Eggs are full of satisfying protein & also provide all the essential amino acids, which are particular important for optimal muscle regeneration & recovery. Amino acids are essentially broken down protein and are often referred to as the “building blocks” of the body. They are essential for optimal health play integral parts in the different body systems, including metabolism, hormone & immune system functions.
- Eggs also contain a great variety of essential nutrients. They are particularly rich in B vitamins, phosphorus, iron, the antioxidant selenium as well as omega 3 & 6 fats.
- They are also rich in the “brain boosting” nutrient; choline, which assists brain function & is a key component in many structural parts of the brain.
- The bright yellow yolk is rich in the carotenoids; Lutein & Zeaxanthin. Both these are powerful antioxidants that help maintain healthy eyesight by protecting our eyes from light-induced oxidative damage & aging through their antioxidant activities as well as their ability to filter out UV light.
Two Vegetable Omelet Cups
- 10 cherry tomatoes, halved
- 2 organic eggs
- handful fresh spinach leaves (apx. 1/2 cup)
- 6 slices zucchini
- 2 tsp spring onion, finely diced
- 2 tsp goat’s cheese, crumbled
- 1 tsp cilantro, finely chopped
- 1/2 tsp olive oil
Grease the bottom & sides of the ramekin with olive oil. Cover the bottom with a thick layer of spinach leaves and top with a layer of spring onion & zucchini slices. Crack the eggs open and pour over the zucchini while trying to keep the yolk in the middle. Place halved cherry tomatoes around the sides and drizzle with goat’s cheese, cilantro & salt/pepper. Place in preheated oven (330 Fahrenheit / 165 C) for 14-18 minutes (or a few minutes extra for a harder yolk). Let cool for a few minutes and run a knife around the edges to allow the omelet slip out of the ramekin. Serve with a light salad or your favorite bread.