Here's a nutritious breakfast that's easy to make and easy to eat, even if you're trying to eat while doing other things...like commuting! Fresh ingredients add flavor and it's better than "drive through" food.
INGREDIENTS
Eggs
Green Bell Pepper
White Onion
Roma Tomato
Fresh or Frozen Baby Spinach
Salt
Pepper
PREPARATION
Pre-heat oven to 350F degrees
Dice Green Bell Pepper
Dice White Onion
Dice Roma Tomato (I use Roma tomatoes in most everything. They are firm, yet flavorful)
Chop fresh spinach, or use frozen chopped spinach
Beat eggs in a bowl, as you would for scrambled eggs - salt and pepper to taste
Using a metal muffin tin, insert paper muffin cups in each hole
In each muffin cup, put a bit of spinach, onion, tomato and bell pepper. Pour the beaten egg mix into the cups to fill them up.
Put the muffin tin in the pre-heated oven and cook for about 15 minutes or until the eggs are finished cooking. Checking the egg with a toothpick will let you know if the eggs are cooked in the middle.
Remove the paper muffin cups from the pan and you have a mini-omelet ready to eat on the run! Fresh ingredients without the preservatives!
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