RecipeOmelet Doughnuts

Nutrition Facts
Amount per Serving
  • Calories: 60
  • Protein: 5 g
  • Total Fat: 3 g
    • Unsaturated Fat: 1.5 g
    • Saturated Fat: 1.5 g
  • Cholesterol: 65 mg
  • Total Carbohydrate: 3 g
  • Dietary Fiber: 0.5 g
  • Total Sugar: 1 g
    • Natural Sugar: 1 g
    • Added Sugar: 0 g
  • Sodium: 110 mg
  • These delicious gems are loaded with nutrition and tons of cheesy flavor. You can personalize them with your favorite veggies and herbs; I like using chives, bell peppers, and onions, but anything goes. Plus, each one is only 60 calories and packed with 5 grams of protein. You doughnut want to miss this recipe!
  • Prep time
  • Total Time
This recipe makes about 18 doughnuts
Ingredients:
  • 6 whole large eggs
  • 6 large egg whites
  • ½ cup light sour cream
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 to 4 tablespoons minced fresh herbs (any preferred including parsley, dill, chives, etc)
  • 1 medium yellow onion, finely diced (about 1.5 cups)
  • 1 large red bell pepper, finely chopped (about 1.5 cups)
  • ¾ cup reduced-fat shredded sharp cheddar cheese, divided*

*You can choose to add all of the cheese into the mix or add in half and reserve the other half to sprinkle over the tops before placing them in the oven.

Preparation:

Preheat the oven to 350˚F. Mist a doughnut tin with nonstick oil spray and set aside.

Liberally coat a skillet with oil spray (or add 1 tablespoon olive oil) and warm over medium heat. Add the onion and bell peppers, and sauté about 5 to 7 minutes, until they’re soft and slightly browned. Add more spray as needed if they become dry while cooking. Remove from heat and allow them to slightly cool while you prepare the eggs.

In a mixing bowl, add the eggs, egg whites and sour cream and blend using a whisk. Add the salt, pepper and minced herbs.

Add the sautéed veggies into your egg mixture and stir. Add all or half of the cheese (*see note). Pour ¼ cup omelet batter into each of the doughnut tins and sprinkle optional cheese over the tops. Bake in the oven for about 20 minutes, or until eggs are firm and cooked. Carefully remove from tins and serve!

Nutrition provided for 1 doughnut.

Try my Asparagus, Swiss Chard and Feta Frittata and Cinnamon-Sugar Doughnut Holes!