Broccoli and Cheese Mini Egg Omelets

Eggs are a great source of protein and are usually a part of many breakfast dishes. This omelet is baked rather than fried, like a traditional stove top omelet. It is low in carbs and can be stored in the fridge for consumption later…

Ingredients (for 2)

  • 2 eggs
  • 1/2 cup broccoli
  • 1/4 cup cheddar cheese
  • 1/4 cup Parmesan cheese
  • 2 tbsp olive oil
  • salt & black pepper


  • Set oven to 350 °F (180 °C)
  • Heat a little water in a pot and steam the broccoli for 7 minutes
  • Break the broccoli into small pieces after it has been cooked and season with salt, pepper and olive oil
  • Grease a regular cupcake pan and spoon broccoli mix into nine molds
  • Combine beaten eggs, grated parmesan cheese, salt and pepper; pour on top of broccoli then top with cheddar cheese
  • Bake for 20 minutes, remove from heat and serve
  • Leftovers may be refrigerated and reheated later