Today I decided I was going to go out of my comfort zone and try something new to eat. I am not a pepper person at all. Whenever I get fajitas the first thing I do is take off the bell peppers and onions. No thank you. Our local grocery store sells red, green and yellow bell peppers already diced up. And I had this recipe from Roni at Green Bite Lites ready to try so I grabbed them up while at the store.
These mini western omelet muffins were so easy to make and they were so good. You can easily make these in the morning before school/work and have something healthy and Weight Watchers friendly to start your day. I didn’t make this in a mini muffin pan — just a regular size muffin pan. I got 6 out of the recipe and the entire batch came to 3.5 WW points per my calculations. I ate 3 and that was plenty for me.
About 2 oz thinly sliced deli ham (I used deli ham that comes out to 1 WW pt for six slices)
2 thick slices of sweet onion diced (I did not use onions)
About 1/4 of a large green pepper diced (I used a combination of red, green and yellow bell peppers)
2 egg whites
Kosher Salt & Pepper
non-stick cooking spray
Preheat the oven to 375 degrees.
Spray a 12 cup mini muffin pan with non-stick cooking spray (or six regular muffin pan). Depending on the size of your ham slices cut them in half, form a small cone and place in the mini muffin pan.
Heat a non-stick skillet over medium heat. Cook the onion until it just starts to brown. Add the peppers, sprinkle with salt and pepper. Cook for another minute before shutting off the heat.
Whisk the egg and egg white together with a bit of salt and pepper. Stir in the cooked onion and peppers.
Using a tablespoon scoop the egg mixture into the ham cups.
Bake for about 15 minutes until the egg is firm.
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