Veggie Omelet Muffins
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!
Serving: 6
Calories: 90kcal
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.
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Nutrition
Calories: 90kcal | Carbohydrates: 3g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 137mg | Sodium: 58mg | Potassium: 190mg | Fiber: 1g | Sugar: 2g | Vitamin A: 418IU | Vitamin C: 21mg | Calcium: 34mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.