Vegetable Omelet Muffins for Kids Recipe

Ingredients:

• 6 large eggs (provides protein and helps bind everything together)
• Veggies:
  • 1 small onion, finely chopped
  • 1 green chili, finely chopped (optional for a milder flavor)
  • 1 small carrot, finely chopped
  • 1/2 cup sweetcorn
  • Optional: chopped bell peppers, broccoli florets, cherry tomatoes
• 2 tablespoons coriander leaves, chopped (substitute with parsley or chives if preferred)
• 1/2 cup mozzarella cheese, shredded (can use cheddar or another type of shredded cheese)
• Seasonings:
  • Salt to taste
  • Black pepper to taste

Instructions:

Preheat the Oven:

1. Preheat your oven to 180°C (350°F).
2. Grease a muffin tin with or line with muffin cups.

Prepare the Veggies:

1. Finely chop the onion, green chili (if using), carrot, and any other vegetables you are adding.

Mix the Eggs:

1. In a large mixing bowl, crack the 6 eggs and beat them well.
2. Add the finely chopped veggies, sweetcorn, and chopped coriander leaves to the eggs.
3. Season with salt and black pepper to taste.
4. Mix in the shredded mozzarella cheese.

Fill the Muffin Tin:

1. Pour the egg and veggie mixture into the prepared muffin tin, filling each cup about 3/4 full.

Bake:

1. Bake in the for 20-25 minutes, or until the muffins are set and golden brown on top.

Serve:

1. Allow the muffins to cool slightly before removing them from the tin.
2. Serve warm and enjoy!

Serving Suggestions:

• Serve these omelet muffins with a side of fresh fruit for a complete breakfast.
• They also make a great addition to lunchboxes or can be enjoyed as a healthy snack.

Cooking Tips:

• Feel free to customize the veggies based on your child’s preferences.
• To make the muffins extra fluffy, you can add a splash of milk or cream to the egg mixture.
• Make sure to finely chop the vegetables to ensure they cook through evenly.

Nutritional Benefits:

• Eggs provide high-quality protein and essential vitamins.
• Vegetables add fiber, vitamins, and minerals.
• Cheese offers calcium and additional protein.

Dietary Information:

• Vegetarian: This recipe is vegetarian.
• Dairy-Free: It can be made dairy-free by using a dairy-free cheese substitute.

Storage:

• Refrigeration: Store any leftovers in an in the  for up to 3 days.
• Freezing: These muffins freeze well. Store in an or freezer bag for up to 1 month. Reheat in the microwave or oven before serving.

Enjoy!