Ingredients
- 6 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped spinach
- 1/4 cup diced bell peppers (red, yellow, or green)
- 1/4 cup shredded carrots
- 1/4 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons chopped onions (optional)
- Cooking spray or a little oil for greasing muffin tin
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a muffin tin with cooking spray or oil.
- In a large bowl, whisk together eggs, milk, salt, and pepper until fully combined.
- Add chopped vegetables and shredded cheese to the egg mixture. Mix well.
- Pour the mixture evenly into the muffin tin cups, filling each about 3/4 full.
- Bake for 18–22 minutes or until the omelets are set and slightly golden on top.
- Let them cool for a few minutes, then remove from the tin.
- Serve warm or store in the fridge for up to 3 days. Perfect for a quick breakfast or school lunch!
Let me know if you want a version with meat (like turkey or ham) or dairy-free options!