Ricotta and Spinach Omelets in a Muffin Tin (grain-free)
 
 
These individual omelets are simple to make, incredibly frugal, and deliciously nourishing. They freeze well too, and are great for busy moms on the run!
Author:
Recipe type: Breakfast, Brunch, or a Main Dish
Serves: 9-12 individual omelets depending on your egg size
Ingredients
  • 9 Eggs
  • ¾ Cup ricotta cheese
  • Salt and pepper to taste
  • 2 Garlic cloves, minced
  • 2-3 Handfuls of spinach
  • Butter or oil to grease your pan and muffin tin
  • Parmesan to sprinkle on top
  • *Optional: mushrooms, peppers and onions, bacon, sausage, etc (basically anything you would put in your favorite omelet)
Instructions
  1. Preheat your oven to 325 F, and grease your muffin tin with your choice of butter or oil.
  2. While the oven is heating up, mix in a large bowl the eggs, ricotta, and salt and pepper, until completely blended.
  3. In a pan on your stovetop, heat your choice of fat on medium, and sauté the garlic for about a minute. Make sure it doesn't brown. Add your spinach a handful at a time, and toss it until all the spinach has wilted. Add the wilted spinach to your egg and ricotta mixture.
  4. Spoon your egg mixture evenly into the muffin tins, and sprinkle with parmesan if desired. Fill them about ½-3/4 the way full. They will puff up in the oven!
  5. Bake the omelets for 15-20 minutes, or until the eggs have set in the middle.
Notes
These freeze really well! Store them in an airtight container, and thaw in the refrigerator overnight before reheating.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/2014/02/ricotta-and-spinach-omelets-in-a-muffin-tin-grain-free.html