Breakfast
Muffin Omelette
Baked vegetable and cheese muffin omelette. Easy portion control; a practical protein source for busy mornings or between meals.
⏱25 minPrep
🍽2 piecesServes
🔥220 kcalPer piece
⚡EasyDifficulty
Ingredients
- 2 eggs
- 1 tbsp yogurt or milk
- 2–3 tbsp finely chopped vegetables (zucchini, pepper, spinach mix)
- 1 tbsp cottage or low-fat white cheese
- 1 tsp olive oil
- Salt, pepper
- For topping: 1–2 tomato slices and thyme
Nutrition Facts (per piece)
220Calories
14gProtein
6gCarbs
15gFat
Instructions
- Preheat oven to 180°C.
- Whisk eggs with yogurt or milk; add vegetables and cheese and mix.
- Lightly grease muffin tins or use silicone molds.
- Divide mixture to fill molds about ¾ full.
- Bake in preheated oven for 15–20 minutes.
- Remove when lightly golden and risen; serve warm.
💡 TipMake a batch on the weekend and refrigerate; reheat gently the next day.