Zucchini Cheddar Omelet Cups

You could eat these for breakfast or pack them for lunch at school.  I love to have all-in-one meals ready in the freezer to pull out on busy mornings.  If you end up packing these for school, they will be thawed by lunch time.  I think they are best eaten cold, the fat is not as prevalent after they have cooled.

291 Calories

3.5:1 Ratio

Ingredients

28g zucchini, raw shredded with skin

11g cheddar cheese, I use Organic Valley Raw Milk Cheddar

21g raw egg, mixed well

16g Hellmann’s mayonnaise (can substitute butter or another oil)

10g olive oil

3g coconut flour, Bob’s Red Mill

1g Baking Powder

salt/pepper/garlic powder

Directions

Pre-heat the oven to 350 degrees.  Shred the zucchini and cheese.  Blend all of the ingredients together very well.  Add the optional seasonings and combine.  Lightly grease 2 silicone cupcake liners and pour half of the batter into each cupcake liner.  Bake for about 15 minutes.  Let them cool and store them in the refrigerator or freezer.

Notes

This is a great recipe to make “assembly line” style.

You could cook this like a traditional omelet as well.  Combine everything except the cheese, cook in a non-stick pan until throughly cooked.  Sprinkle the cheese in the center and fold in half.

 

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3 comments

    • Yes, the zucchini will be a little on the mushy and watery side after freezing, but I would just let a little of the water drain off and then incorporate it into the egg mixture. I think it will turn out just fine!

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