Veggie Omelet Muffins

Course: Appetizer

Cuisine: Vegetarian

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 90kcal

Author: Andrea Soranidis

These protein-packed Veggie Omelet Muffins can be easily made in advance and are naturally gluten-free and vegetarian – The perfect healthy breakfast for busy mornings!

Print Recipe

Ingredients

5 free-range eggs
2 tablespoon fresh whole milk
1 courgette green part only (discard seed core) finely cubed
3 tablespoon yellow pepper finely cubed
3 tablespoon red pepper finely cubed
2 shallots finely chopped
salt and pepper to taste
1 tablespoon extra-virgin olive oil for greasing

Instructions

Preheat oven to 180C/360F and arrange a baking tray in the middle shelf.
Brush with extra-virgin olive oil a muffin tin and set aside.
In a large bowl, whisk together the eggs, then whisk in the milk and season with salt and cayenne pepper to taste.
Fold in chopped zucchini, bell peppers and onion and mix until combined.
Pour ½ the omelet mixture into each muffin cup.
Bake in the oven for about 15 min or until crispy on the sides and golden on top.
Remove from the oven, allow to cool before removing the muffins from the cups, then serve.

Video

Notes

How to store:

Place leftover omelet muffins in an airtight container and store in the fridge for up to 2 days.

Place the muffins in freezer-friendly containers and store in the freezer up to 1 month.

Nutrition