Here’s a simple, healthy vegetable omelette muffins recipe—great for meal prep, breakfast on the go, or a light lunch 🥚🥦
🧁 Vegetable Omelette Muffins
Ingredients (makes ~12 muffins)
- 8 large eggs
- ¼ cup milk (or dairy-free alternative)
- 1 cup vegetables, finely chopped (mix & match):
- Bell peppers
- Spinach or kale
- Onion or scallions
- Mushrooms
- Zucchini
- ½ cup shredded cheese (cheddar, feta, or mozzarella – optional)
- 1–2 tbsp olive oil or butter
- Salt & pepper to taste
- Optional add-ins: garlic powder, paprika, chili flakes, herbs
Instructions
- Preheat oven to 180°C / 350°F.
- Grease a muffin tin well or use silicone liners.
- Sauté veggies (except leafy greens) in olive oil for 3–5 minutes until softened. Stir in spinach last until wilted. Let cool slightly.
- Whisk eggs & milk in a bowl. Season with salt, pepper, and spices.
- Fill muffin cups evenly with veggies and cheese.
- Pour egg mixture over fillings (about ¾ full).
- Bake for 18–22 minutes, until set and lightly golden.
- Cool for 5 minutes, then remove.
🥗 Tips & Variations
- Protein boost: Add cooked beans, tofu, or turkey pieces
- Low-carb: Skip milk and cheese
- Mediterranean: Feta, spinach, olives, sun-dried tomatoes
- Spicy: Jalapeños + pepper jack cheese
🧊 Storage
- Fridge: up to 4–5 days
- Freezer: up to 2 months (reheat in microwave or oven)
If you want, I can tailor this to keto, vegan (egg-free), or high-protein, or suggest the best veggie combos.
