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 light in calories and contains 5 grams of protein so second, thirds and even fourths are on the table. Trust me, you doughnut want to miss this recipe!

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

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Doughnut-Style Omelets

These delicious gems are loaded with nutrition and tons of cheesy flavor. You can personalize them with your favorite veggies and herbs
Servings: 18 doughnuts
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 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.


  • 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 Information per serving

Calories: 60Carbohydrates: 3gProtein: 5gTotal Fat: 3g— Unsaturated Fat: 1.5g— Saturated Fat: 1.5gCholesterol: 65mgSodium: 110mgFiber: 0.5gTotal Sugar: 1g— Natural Sugar: 1g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!