Here’s a quick and versatile recipe for **Vegetable Omelette Muffins**—perfect for breakfast, meal prep, or a protein-packed snack:
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## Ingredients (makes 12 muffins)
* 8 large eggs
* 1/4 cup milk (optional, for fluffier muffins)
* 1/2 cup bell peppers, finely diced
* 1/2 cup zucchini, grated or diced
* 1/4 cup onion, finely chopped
* 1/2 cup cherry tomatoes, halved
* 1/2 cup spinach or kale, chopped
* 1/2 cup shredded cheese (cheddar, mozzarella, or feta)
* Salt and pepper to taste
* 1/2 tsp garlic powder (optional)
* Cooking spray or oil for greasing the muffin tin
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## Instructions
1. **Preheat oven** to **350°F (175°C)**.
2. **Grease a 12-cup muffin tin** with cooking spray or a little oil.
3. In a large bowl, **whisk eggs and milk** until smooth. Season with salt, pepper, and garlic powder.
4. **Add vegetables** and cheese, mixing gently to combine.
5. **Divide mixture evenly** among the muffin cups. They should be about 3/4 full.
6. **Bake** for **20–25 minutes**, or until eggs are set and lightly golden on top.
7. Let muffins **cool 5 minutes** before removing from the tin.
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### Tips & Variations
* **Meal prep:** Store in an airtight container in the fridge for up to 5 days; reheat in the microwave for 30–45 seconds.
* **Add-ins:** Cooked bacon, sausage, mushrooms, or fresh herbs.
* **Dairy-free:** Omit cheese or use a plant-based alternative.
* **Low-carb:** Perfect as-is; no bread needed.
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I can also give a **super fluffy version** that uses a bit of cream cheese in the eggs—it makes these muffins extra tender and rich. Do you want that version?
