AN OMELET DONUT??!

I wish I thought of this YEARS ago!! I can’t give myself credit for this idea; I borrowed the genius “omelet donut” idea from my former boss, Joy Bauer!

These are so fun because they fit PERFECTLY in your AHTK high fiber, high protein everything bagel. Also, you can prep these perfectly portioned out omelet donuts ahead of time.

LOVE a time saver recipe.

Oh – and they are cheesy AF!! My kinda omelet 🤤

Recipe

• 3 large eggs
• 3 egg whites
• 1/2 medium yellow onion – diced
• 1 cup cremini mushrooms – diced
• 1 cup baby spinach
• 1/2 cup shredded gruyere 

How To

1. Preheat the oven to 350˚F.
2. Spray a silicone doughnut mold with olive oil spray.
3. Sauté onion, mushrooms, and spinach with olive oil. Put them in a bowl and let them chill for a hot sec while you prep the eggs.
4. Whisk eggs in a large bowl. Sprinkle in some S+P if desired.
5. Mix the sautéed goodies into the egg mixture.
6. Spoon the omelet mixture into the doughnut mold and top with shredded gruyere.
7. Bake for ~20 minutes

ENJOY !!

xx hails