Whether you call it an om-nut or a d-omelet, this recipe is a fun way to mix up your standard breakfast. Eggs are one of the most inexpensive ways to get your protein intake for the day – but do you ever get bored of your typical egg scramble or fried eggs? If so, try making this omelet donut. You can add your favorite fresh veggies and cheese to this tasty dish that feeds 12 people.
Eating eggs for breakfast offers many health benefits. They are rich in antioxidants lutein and zeaxanthin, which protect the eyes and can reduce the risk of obtaining an eye disease such as cataracts. Additionally, they have a minimal amount of carbs and zero grams of sugar, so they won’t raise your blood glucose levels first thing in the morning. One large egg contains about six grams of protein, so this “donut” will surely keep you full for a busy morning!
For more tasty, nutritious breakfast recipes, check out these posts:
- Spinach and Feta Breakfast Casserole
- Turkey and Cheese Breakfast Muffins
- Apple Quinoa Breakfast Bake
Photo credit: A Healthier Michigan
- 10 whole large eggs (or substitute with 6 whole eggs and 6 egg whites)
- 1/2 cup light sour cream or plain Greek yogurt
- 1/4 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 2 to 4 Tbsp. minced fresh herbs (any preferred including parsley, dill, chives, etc.)
- 1 small yellow onion, finely diced (about 1 cup)
- 1 medium green bell pepper, finely chopped (about 1 cup)
- 3/4 cup reduced-fat shredded sharp cheddar cheese, divided*
- *You can choose to add all of the cheese into the mix or add in half and reserve the other half to sprinkle over the tops before placing them in the oven
1. Preheat the oven to 350˚F. Mist a donut tin with nonstick oil spray and set aside.
2. Liberally coat a skillet with oil spray (or add 1 tablespoon olive oil) and warm over medium heat. Add the onion and bell pepper, and sauté about 5 to 7 minutes, until they’re soft and slightly browned. Add more spray as needed if they become dry while cooking. Remove from heat and allow them to slightly cool while you prepare the eggs.
3. In a mixing bowl, add the eggs, egg whites and sour cream and blend using a whisk. Add the salt, pepper and minced herbs.
4. Add the sautéed veggies into your egg mixture and stir. Add all or half of the cheese (*see note). Pour ¼ cup omelet batter into each of the donut tins and sprinkle optional cheese over the tops. Bake in the oven for about 20 minutes, or until eggs are firm and cooked. Carefully remove from tins and serve!