• 6 eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped zucchini or red pepper, optional
  • Whole grain English muffin halves, toasted
  • Whole or halved small fresh strawberries, halved lengthwise
  1. Heat oven to 350 degrees Fahrenheit.
  2. Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, bell pepper, and mix well.
  3. Spoon evenly into 12 greased muffin cups, sprayed with non stick cooking spray, about 1/4 cup mixture in each.
  4. Bake in 350 degrees Fahrenheit oven until just set, 20 to 22 minutes. Cool on rack 5 minutes.
  5. Remove from cups; For each crown toast 1 English Muffin half.
  6. Place mini omelet in the middle of English Muffin half.
  7. Place fresh strawberries around mini omelet.
  8. Extra mini omelets can be wrapped and stored in the refrigerator for up to 2 days and can be quickly re -warmed in the microwave.