Here’s a simple and healthy recipe for **vegetable omelette muffins** — perfect for breakfast, meal prep, or a snack:
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## **Ingredients** (Makes 6–8 muffins)
* 6 large eggs
* ¼ cup milk (dairy or plant-based)
* ½ cup bell peppers, diced
* ½ cup spinach, chopped
* ¼ cup onion, finely chopped
* ¼ cup cherry tomatoes, halved
* ¼ cup shredded cheese (cheddar, mozzarella, or your choice)
* Salt and pepper, to taste
* 1 tsp olive oil or non-stick spray (for greasing muffin tin)
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## **Instructions**
### **Step 1: Preheat & Prepare**
1. Preheat oven to **375°F (190°C)**.
2. Grease a 6–8 cup muffin tin with **olive oil or non-stick spray**.
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### **Step 2: Mix Eggs & Veggies**
1. In a bowl, whisk together **eggs, milk, salt, and pepper**.
2. Stir in **bell peppers, spinach, onions, tomatoes, and cheese**.
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### **Step 3: Fill Muffin Tin**
1. Pour the mixture evenly into the muffin cups, filling about **¾ full**.
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### **Step 4: Bake**
1. Bake for **20–25 minutes**, or until the eggs are set and the tops are slightly golden.
2. Let cool for 5 minutes before removing from the tin.
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### **Tips**
* **Make ahead:** Store in the fridge for up to **4 days**, and reheat in the microwave.
* **Add protein:** Toss in cooked bacon, sausage, or tofu for extra protein.
* **Customize veggies:** Zucchini, mushrooms, or kale work great.
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If you want, I can also give a **low-carb version** that’s extra fluffy and works well for keto or paleo diets.
Do you want me to do that?
