Spinach and Cheese Omelet Cupcakes
2 cups washed baby spinach
4 large eggs or the equivalent in egg substitute
2 egg whites
½ cup shredded cheddar cheese
A dash of salt and pepper
1 tsp. olive oil
Preheat your oven to 350°F. Spray a cupcake tin with cooking spray. Mix the spinach, olive oil, salt and pepper in a bowl. In a separate bowl, mix the eggs and egg whites. Add the eggs to the spinach mixture, and then add the shredded cheese. Mix well. Pour the mixture into each cup in the cupcake pan until the cup is halfway full. Bake until the omelets are fully cooked, which will take about 20-24 minutes. Let them cool about two minutes and serve them, or wrap them up in foil and store them in the refrigerator for the next morning. Reheat them in a microwave or toaster oven.