Vegetable Omelette Muffin Recipe

Here’s a simple and healthy recipe for Vegetable Omelette Muffins that’s perfect for breakfast, a snack, or meal prep!

Ingredients:

• 6 large eggs
• 1/4 cup milk (or dairy-free milk like almond milk)
• 1/2 cup bell peppers (diced, any color)
• 1/2 cup spinach (chopped)
• 1/4 cup red onion (diced)
• 1/4 cup cherry tomatoes (chopped)
• 1/4 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1/4 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• 1/4 tsp garlic powder (optional)
• 1/4 tsp paprika (optional)
• Olive oil spray (for greasing the muffin tin)

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with olive oil spray or line with muffin liners.
2. Prepare the vegetables: Dice the bell peppers, red onion, and chop the spinach and tomatoes into small pieces.
3. Beat the eggs: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika until fully combined.
4. Add the vegetables and cheese: Stir in the diced bell peppers, spinach, onion, tomatoes, and shredded cheese into the egg mixture.
5. Fill the muffin tin: Pour the egg and vegetable mixture evenly into the muffin tin. Each muffin cup should be about 3/4 full.
6. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the omelette muffins are set in the center and lightly golden on top.
7. Cool slightly and serve: Let the muffins cool for a few minutes before removing them from the tin. Serve immediately or store in an airtight container in the refrigerator for up to 4-5 days.

Tips:

• You can customize the vegetables to your preference or use leftovers.
• For extra flavor, add a pinch of herbs like oregano or thyme.
• These muffins freeze well, so you can make a batch and freeze them for future meals.

Enjoy your nutritious and tasty vegetable omelette muffins!