Vegetable Omelette Muffins
Fluffy oven-baked omelette muffins loaded with colorful vegetables. These are high-protein, Mediterranean-friendly, non-spicy, and perfect for breakfast, snacks, or meal prep.
Prep: 10 minutes
Bake: 18–22 minutes
Total: ~30 minutes
Ingredients
Egg Base
6 large eggs
¼ cup milk (or Greek yogurt for extra protein)
Salt & black pepper, to taste
Vegetables
½ cup bell peppers
¼ cup onion
½ cup spinach (or kale)
¼ cup mushrooms
¼ cup cherry tomatoes
Optional Add-ins
¼ cup feta or shredded mozzarella
1 tsp olive oil
Instructions
1️⃣ Prep the Oven
Preheat oven to 180°C / 350°F.
Lightly grease a muffin tray or line with silicone cups.
2️⃣ Cook Veggies
Heat olive oil in a pan.
Lightly sauté onions, peppers, and mushrooms for 2–3 minutes until soft.
3️⃣ Mix Eggs
In a bowl, whisk eggs, milk, salt, and pepper.
Stir in spinach, tomatoes, cooked veggies, and cheese.
4️⃣ Bake
Pour mixture evenly into muffin cups (¾ full).
Bake 18–22 minutes, until set and lightly golden.
5️⃣ Cool & Serve
Rest 5 minutes before removing.
Serve warm or store for later.
Why You’ll Love Them
High-protein & low-carb
Perfect grab-and-go breakfast
Customizable with any veggies
Kid-friendly & freezer-friendly
Tips & Variations
Mediterranean style: Add olives, feta, and herbs
Extra protein: Mix in cottage cheese
Dairy-free: Skip cheese, use almond milk
Storage: Fridge 4 days | Freezer up to 2 months
Nutritional Information
Calories: ~90 kcal
Protein: ~7 g
Carbs: ~3 g
Fat: ~6 g