These muffin tin omelets can be served immediately or refrigerated to pop in the microwave for a portable, nourishing breakfast later.
- 10 eggs
- 1 handful spinach
- 2 scallions
- basil, to taste
- 1 cup minced kale
- 1/4 cup grated cheddar cheese
- Salt and pepper, to taste
- 1 tablespoon chia seeds (optional)
Preheat oven to 400°F.
Grease a 6-cup muffin tin with butter. Put all ingredients except the chia seeds in a blender and pulse to combine. If desired, add the chia seeds and pulse again.
Pour mixture into muffin tin and bake for 12-15 minutes.
Serve immediately or cool and refrigerate to pop in the microwave for breakfast later.