I love eggs for breakfast, but I don’t always have time to make them. That’s why I chose this convenient omelette bar recipe, perfect for a nutritious breakfast on the go, a snack, or even a quick weekday meal.
Ingredients
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Cooking spray
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1 onion, chopped
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750 ml (3 cups) broccoli florets (fresh or frozen)
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6 eggs
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4 egg whites (or 125 ml (½ cup))
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250 ml (1 cup) light cheese, grated
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180 ml (¾ cup) canned lentils, rinsed and drained
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125 ml (½ cup) oats, ground into flour*
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3 slices nitrite-free turkey, chopped
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1.25 ml (¼ tsp) paprika
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1.25 ml (¼ tsp) pepper
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1.25 ml (¼ tsp) garlic powder
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1.25 ml (¼ tsp) onion powder
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Salt and pepper, to taste
Preparation
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Preheat the oven to 180°C (350°F) and line a rectangular Pyrex dish with parchment paper.
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In a skillet, heat the oil and sauté the onion and broccoli for about 5 minutes. Set aside.
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In a bowl, whisk together the eggs and egg whites, then add the remaining ingredients. Mix well.
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Pour the mixture into the prepared Pyrex dish and bake for 25 to 30 minutes, or until the centre is set and cooked through.
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Let cool slightly before cutting into 6 equal portions. Enjoy warm, or let cool completely before freezing individual portions.
Notes
Stores for 5 days in the refrigerator or 3 months in the freezer, tightly wrapped.
*To grind the oats, simply place them in a food processor and blend until fine.
