Savory Omelet Cups Recipe

Name: Savory Omelet Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup sun-dried tomatoes (not packed in oil); 1/2 cup water, divided; 3 eggs; 6 egg whites; 2 tablespoons minced fresh cilantro; 4 teaspoons butter, melted; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/3 cup shredded provolone cheese; 1 cup chopped leeks (white portion only); 2 green onions, chopped; 1 tablespoon olive oil; 2 tablespoons chopped Greek olives; 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano; 1/4 cup grated Parmesan cheese; 1 tablespoon honey

Servings: persons

1/4 cup sun-dried tomatoes (not packed in oil)
1/2 cup water, divided
3 eggs
6 egg whites
2 tablespoons minced fresh cilantro
4 teaspoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup shredded provolone cheese
1 cup chopped leeks (white portion only)
2 green onions, chopped
1 tablespoon olive oil
2 tablespoons chopped Greek olives
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/4 cup grated Parmesan cheese
1 tablespoon honey

1
Place tomatoes in a small bowl. Cover with 1/4 cup water; let stand 30 minutes.
2
Meanwhile, in a large bowl, whisk eggs, egg whites, cilantro, butter, salt, pepper and remaining water.
3
Heat an 8-in. nonstick skillet coated with cooking spray; pour about 1/2 cup egg mixture into center of skillet. Lift and tilt pan to evenly coat bottom. Cook for 1-1/2 to 2 minutes or until top appears dry; turn and cook 30-45 seconds longer or until set.
4
Remove from pan and press into a 1-cup baking dish or ramekin coated with cooking spray. Repeat with remaining egg mixture, making three more omelet cups (coat skillet with cooking spray as needed). Sprinkle provolone cheese into cups.
5
Preheat oven to 350u00b0. Drain tomatoes; chop and set aside. In a
6
, saute leeks and onions in oil until tender. Stir in tomatoes, olives and oregano; cook over medium heat 2-3 minutes. Spoon into omelet cups. Sprinkle with Parmesan cheese; drizzle with honey.
7
Bake 10-12 minutes or until heated through.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup sun-dried tomatoes (not packed in oil), 1/2 cup water, divided, 3 eggs, 6 egg whites, and more.

Yes, Savory Omelet Cups falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Savory Omelet Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions