We haven’t talked about food in awhile, and it’s been even longer since we talked about breakfast. This, I think about as I sit in my bed on a lazy weekend morning with my stomach growling, wondering why my breakfast doesn’t magically appear. If I had made a baked omelet yesterday, I could be eating leftovers right now! But only if I got out of bed to heat it up, I suppose.
Anyway! On to the subject at hand: Nutrition in Pregnancy. Packed with iron and protein-rich eggs and your favorite veggies, baked omelets are awesome for their versatility – plus, the leftovers can be stored in the fridge for a couple of days, so you’ll have a brief reprieve from thinking about what to eat in the morning. Though this omelet is made in a skillet, you can also bake the ingredients in muffin cups to make egg bites that can be frozen and reheated.
Feel free to mix up the veggies according to your preference – the following is just one version with some yummy options. Enjoy!
- 1 tbsp butter or olive oil
- 2 tbsp chopped onions
- 1 cup zucchini, cut into half moons
- 1 cup chopped broccoli
- 1/2 cup grape tomatoes, halved
- 1/2 cup cheddar cheese
- 6 eggs
- Salt and pepper to taste
Preheat oven to 350 degrees. Heat butter or oil in a cast iron skillet, and sauté onions and zucchini until slightly softened, about 3 minutes. Add remaining veggies and sauté for an additional 3 minutes. Meanwhile, whisk eggs with salt and pepper and set aside. Remove skillet from heat, and sprinkle cheese on top of veggies. Pour beaten eggs over veggie mixture. Bake uncovered until eggs are set, about 40 minutes. Let stand for 10 minutes before cutting into 6 servings.