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These simple veggie muffin-tin "omelets" are easy to make in the morning--or mix up the batter the night before. They're perfect for company or to take for an easy breakfast on the go.

Source: EatingWell.com, December 2019


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F. Liberally coat a 12-cup muffin tin with cooking spray.

  • Heat oil in a large skillet over medium heat. Add broccoli, bell pepper, scallions and 1/8 teaspoon salt; cook, stirring, until the vegetables are tender, about 5 minutes. Remove from heat and let cool for 5 minutes.

  • Whisk eggs, Parmesan, milk, pepper and the remaining 1/8 teaspoon salt in a large bowl. Add the vegetable mixture and stir to combine. Divide the egg mixture among the prepared muffin cups. Bake until firm to the touch, 25 to 28 minutes. Let stand for 5 minutes before removing from the tin.


To make ahead: Refrigerate egg mixture overnight. Let stand at room temperature for 10 minutes before baking.

Nutrition Facts

2 omelets each
215 calories; protein 15.1g; carbohydrates 5.2g; dietary fiber 1.2g; sugars 2.9g; fat 14.8g; saturated fat 5.2g; cholesterol 258.6mg; vitamin a iu 1926IU; vitamin c 50.1mg; folate 63.9mcg; calcium 248.2mg; iron 1.7mg; magnesium 26.8mg; potassium 275.7mg; sodium 434.2mg; thiamin 0.1mg.

1 1/2 medium-fat protein, 1 fat, 1/2 high-fat protein, 1/2 vegetable