Easy Egg Muffin | Vegetable Omelette Muffin Recipe
Ingredients:

  • 4 large eggs
  • Black pepper, to taste
  • 1 small onion, finely chopped
  • 1 green chili, finely chopped (optional)
  • 1 small carrot, finely chopped
  • 2 tablespoons coriander leaves, chopped
  • 1/4 cup sweetcorn
  • 1/4 cup mozzarella cheese, grated
  • Salt, to taste

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with silicone muffin liners.
  2. Prepare Vegetables: In a bowl, mix together the chopped onion, green chili, carrot, coriander leaves, and sweetcorn.
  3. Beat Eggs: In a separate bowl, beat the eggs. Add salt and black pepper to taste.
  4. Combine: Pour the beaten eggs over the vegetable mixture and stir well to combine.
  5. Fill Muffin Tin: Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle grated mozzarella cheese on top of each muffin.
  6. Bake: Bake in the preheated oven for 20-25 minutes or until the egg muffins are set and the tops are slightly golden.
  7. Cool and Serve: Let the muffins cool for a few minutes before removing them from the tin. Serve warm or at room temperature.

Nutritional Information (per muffin):

  • Calories: 80
  • Protein: 6g
  • Carbohydrates: 2g
  • Fat: 5g

Tips and Variations:

  • Vegetables: You can add other vegetables like spinach, bell peppers, or zucchini for more variety.
  • Cheese: Swap mozzarella with cheddar or feta for a different flavor.
  • Spices: Add a pinch of paprika or garlic powder for extra flavor.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 30 seconds before serving.