Portable Western Omelettes
Serves: Yields 12 omelette cups
  • 12 slices deli ham or prosciutto
  • 200g baby spinach leaves, roughly chopped
  • 1 small onion, chopped very finely
  • ½ red bell pepper, chopped very finely
  • ¼ cup green olives, chopped
  • 6 eggs, beaten
  • ½ tsp baking soda
  • ¼ tsp freshly cracked black pepper
  • ¼ tsp freshly grated nutmeg
  1. Preheat the oven to 375F
  2. Line each of the 12 cups of a large muffin pan with a slice of ham or prosciutto. Make sure there aren’t any holes anywhere or the egg mixture could leak out.
  3. Throw the spinach in the microwave for about 1 minute or until wilted, then squeeze the heck out of it to remove all excess moisture (you might want to let it cool down for a few minutes before you do that, unless you want to severely burn your fingers!)
  4. Divide the cooked spinach between the 12 ham lined muffin cups
  5. Add the chopped onion, bell peppers, green olives, baking soda, black pepper and nutmeg to a mixing bowl. Mix with a spoon until well combined, then add the beaten eggs and resume mixing until well incorporated.
  6. Pour about ¼ cup of that mixture right over the spinach. You should have just enough to fill up all 12 cups.
  7. Bake in a 375F oven for 15 minutes then cool for 5 minutes before removing from the pan.
  8. These can be served right away but are equally delicious warm and even cold. They also reheat extremely well in the microwave.
Recipe inspired by Western Omelettes To Go, from Brandon and Megan Keatley's Primal Cravings
Nutrition Information
Serving size: NF is based on 1 of 12 cups
Recipe by The Healthy Foodie at https://thehealthyfoodie.com/portable-western-omelettes/