Omelet Muffin



  • 8 large eggs
  • 1/8 cup water
  • ½ pound chicken or ham, cooked and cut or crumbled into
  • small pieces
  • 1 medium bell pepper, diced
  • ¼ pound asparagus, diced (or broccoli)
  • ½ medium onion, yellow diced
  • ¼ teaspoon Sea salt or regular salt
  • 1/8 teaspoon  black pepper, freshly ground
  • paper muffin liners or olive oil
  1. Preheat oven to 350 F.
  2. Grease 8 muffin cups with olive oil or line with paper baking cups. Fill any remaining muffin cups with 1 inch of water, so they do not scorch while baking.
  3. Beat the eggs in a medium bowl and add meat, vegetables, salt, ground pepper, and any other ingredients you wish to add.
  4. Pour mixture into the muffin cups.
  5. Bake for 18-20 minutes.  1 muffin is about 2 servings of protein.