Take your eggs to go- and not just on a sandwich. When you don’t have time to whip up an omelet in a skillet, you can nuke one in a mason jar. Yes, seriously! Keeps up to two days in the fridge.
LAYERED CAPRESE OMELET
1 large egg
2 large egg whites
1/4 tsp. smoked paprika
Salt and pepper, to taste
1 oz. grated mozzarella
1/4 cup cherry tomatoes, halved
3 basil leaves, chopped
Grease a wide-mouth pint jar with cooking spray. Place egg, egg whites, paprika, salt and pepper in jar. Secure lid and shake vigorously to break up the egg yolk. Stir in mozzarella, cherry tomatoes and basil. Cover and chill overnight or use right away. In the morning, remove lid and microwave on high for 2 minutes. Check for doneness and continue to cook in 25-second intervals if needed until eggs are set.
Nutrition Info Per Serving: 198 Calories, 20G Protein, 12G Fat, 3G Carbs, 564MG Sodium
Related: Yogurt Granola Parfait
Use grated Swiss or cheddar instead of mozzarella.
Stir in pesto instead of fresh basil.
Top with a few dollops of salsa after cooking.
Up the antioxidants with a few colorful diced peppers.