Ilana Muhlstein

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Veggie Omelet Loaf | Ilana Muhlstein

Veggie Omelet Loaf

Veggie Omelet Loaf

30 mins prep

These meal-prep breakfast omelet bars are amazing. For me, they lasted well in my fridge for 4 days. I bet 5 would have been fine, but I ate them too fast to know 🤣

1 servings

What you need

egg

⅛ egg

milk

¼ cup milk

russet potato

1 russet potato

baby spinach

carrot

¾ cup carrot

yellow bell pepper

1 yellow bell pepper

baking powder

½ tsp baking powder

kosher salt

black peppercorn

1 black peppercorn

shredded mozzarella

½ cup shredded mozzarella

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Instructions

Preheat oven to 400°F. Spray a loaf pan with nonstick spray. For addition nonstick and improved presentation, line the loaf pan with a sheet of parchment paper.

In a mixing bowl add all ingredients and whisk well. Pour into the loaf pan, top with cheese, and bake uncovered for 30 minutes, or until eggs have set.

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