Vegetable Omelette Cups are mini egg dishes filled with fresh veggies like peppers, spinach, and tomatoes. They are baked in a muffin tin, making them easy to make and perfect for busy mornings.
I like to sneak in extra cheese or herbs for more flavor. These cups are so handy; I often grab one for a quick protein boost on busy days!
For convenience, make them ahead and reheat anytime. They’re a healthy, tasty way to start the day with lots of vegetables!
Ingredients & Substitutions
Eggs: Eggs are the base for these cups, providing structure. I find using fresh eggs makes a fluffier omelette. You can substitute with egg whites for fewer calories, but keep in mind they’ll be less rich.
Bell Peppers: These add color and crunch. I love using mixed colors—red, yellow, green—for visual appeal. If you don’t have peppers, chopped zucchini or spinach work well for a similar crunch or flavor.
Cheese: Cheese melts into the eggs for flavor and creaminess. Cheddar is a classic choice, but feta or mozzarella are tasty options too. To make it lighter, try using less cheese or a reduced-fat version.
Onions: Onions bring sweetness and depth. I use chopped red or yellow onions; sautéing them first enhances their flavor. For a milder taste, use green onions or shallots instead.
How do I keep the egg cups from sticking to the pan?
Use greased muffin tins or silicone liners before pouring in the egg mixture. I lightly spray with non-stick spray or brush with oil. Let the cups cool slightly before removing to prevent sticking. This makes cleanup easier and keeps the eggs neat.
How to Make Vegetable Omelette Cups?
Ingredients You’ll Need:
Vegetables
- 1 cup diced bell peppers
- 1/2 cup chopped spinach
- 1/4 cup diced onion
- 1/4 cup shredded cheese (optional)
Egg Mixture
- 6 large eggs
- 1/4 cup milk
- Salt and pepper to taste
How Much Time Will You Need?
Prep time: 10 minutes, Cooking time: 20 minutes, Total: 30 minutes
Step-by-Step Instructions:
1. Prepare ingredients
Preheat your oven to 375°F. Dice the vegetables and whisk together eggs, milk, salt, and pepper in a bowl.
2. Grease muffin tin
Lightly spray a muffin tin with non-stick spray or Grease with a little oil to prevent sticking.
3. Fill muffin cups
Divide the vegetables evenly into the muffin cups. Pour the egg mixture over the vegetables.
4. Bake the omelette cups
Place in the oven and bake for 15-20 minutes until eggs are set and lightly golden.
5. Serve and enjoy
Let cool slightly, then serve warm. Store leftovers in the fridge for later. Enjoy your veggie omelette cups!
