These vegetable omelet muffins are quick, nutritious, and versatile. They make a great breakfast, lunch, or snack that kids and adults alike will love. Packed with veggies, cheese, and eggs, they are a delicious way to start your day!
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
Ingredients:
- 6 large eggs (provides protein and helps bind everything together)
Veggies:
- 1 small onion, finely chopped
- 1 green chili, finely chopped (optional for a milder flavor)
- 1 small carrot, finely chopped
- 1/2 cup sweetcorn
- Optional: chopped bell peppers, broccoli florets, cherry tomatoes
- 2 tablespoons coriander leaves, chopped (substitute with parsley or chives if preferred)
Cheese:
- 1/2 cup mozzarella cheese, shredded (can use cheddar or another type of shredded cheese)
Seasonings:
- Salt to taste
- Black pepper to taste
Directions:
Preheat the Oven:
- Preheat your oven to 180°C (350°F).
- Grease a muffin tin with cooking spray or line with muffin cups.
Prepare the Veggies:
- Finely chop the onion, green chili (if using), carrot, and any other vegetables you are adding.
Mix the Eggs:
- In a large mixing bowl, crack the 6 eggs and beat them well.
- Add the finely chopped veggies, sweetcorn, and chopped coriander leaves to the eggs.
- Season with salt and black pepper to taste.
- Mix in the shredded mozzarella cheese.
Fill the Muffin Tin:
- Pour the egg and veggie mixture into the prepared muffin tin, filling each cup about 3/4 full.
Bake:
- Bake in the preheated oven for 20-25 minutes, or until the muffins are set and golden brown on top.
Serve:
- Allow the muffins to cool slightly before removing them from the tin.
- Serve warm and enjoy!
Serving Suggestions:
- Serve these omelet muffins with a side of fresh fruit for a complete breakfast.
- They also make a great addition to lunchboxes or can be enjoyed as a healthy snack.
Cooking Tips:
- Feel free to customize the veggies based on your child’s preferences.
- To make the muffins extra fluffy, you can add a splash of milk or cream to the egg mixture.
- Make sure to finely chop the vegetables to ensure they cook through evenly.
Nutritional Benefits:
- Eggs: Provide high-quality protein and essential vitamins.
- Vegetables: Add fiber, vitamins, and minerals.
- Cheese: Offers calcium and additional protein.
Dietary Information:
- Vegetarian: This recipe is vegetarian.
- Dairy-Free: It can be made dairy-free by using a dairy-free cheese substitute.
Storage Tips:
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: These muffins freeze well. Store in an airtight container or freezer bag for up to 1 month. Reheat in the microwave or oven before serving.
Why You’ll Love This Recipe:
- Quick and easy to prepare.
- Packed with nutritious ingredients.
- Versatile and perfect for breakfast, lunch, or a snack.
- Kid-friendly and customizable to suit your child’s taste.
Conclusion:
These vegetable omelet muffins are a fun and healthy way to start the day. With their colorful veggies, cheesy goodness, and easy preparation, they are sure to be a hit with kids and adults alike. Enjoy the convenience and nutrition in every bite!
Frequently Asked Questions:
- Can I add other vegetables to the recipe?
Yes, feel free to add any vegetables you like. Spinach, mushrooms, or zucchini would make great additions. - How can I make these muffins spicier?
You can add extra chili peppers, a dash of hot sauce, or a pinch of red pepper flakes for more heat. - What can I use instead of eggs?
You can use a plant-based egg substitute like Just Egg or make a chickpea flour batter as a vegan alternative. - Can I make these muffins without cheese?
Yes, you can omit the cheese entirely or use a dairy-free cheese substitute. - How can I prevent the muffins from sticking to the pan?
Use a good quality non-stick muffin pan, grease it well with cooking spray, or use silicone muffin liners. - Can these muffins be reheated?
Yes, you can reheat them in the microwave for 30 seconds to 1 minute or in a preheated oven at 180°C (350°F) for about 5 minutes. - Can I use egg whites only instead of whole eggs?
Yes, you can use egg whites only, but the muffins may be less rich. Use about 2 egg whites for every whole egg. - Can I make mini muffins with this recipe?
Yes, simply use a mini muffin tin and reduce the baking time to 12-15 minutes. - What type of cheese works best in this recipe?
Mozzarella, cheddar, or feta work well. You can experiment with your favorite cheeses. - Can I make these muffins ahead of time?
Yes, these muffins can be made ahead and stored in the fridge or freezer for a quick, ready-made breakfast.