Of course! Here’s a kid-friendly, easy, and colorful recipe for Vegetable Omelet Muffins — perfect for breakfast, lunchboxes, or a snack:
🥚 Vegetable Omelet Muffins for Kids
Ingredients:
- 6 large eggs
- ½ cup milk
- ½ cup grated cheese (cheddar, mozzarella, or your child’s favorite)
- ½ cup finely chopped bell peppers (red, yellow, green)
- ¼ cup finely chopped carrots
- ¼ cup finely chopped spinach or kale
- ¼ cup corn kernels (fresh or frozen)
- Salt and pepper, to taste
- Optional: pinch of paprika or Italian herbs for flavor
Instructions:
- Preheat your oven to 180°C (350°F).
- Lightly grease a 12-cup muffin tin or line with silicone muffin cups.
- In a bowl, whisk the eggs and milk until well combined.
- Stir in the cheese, chopped vegetables, salt, pepper, and any optional herbs or spices.
- Pour the egg mixture evenly into the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until the muffins are puffed up and set in the center.
- Let cool slightly before removing from the pan. Serve warm or pack into lunchboxes!
Tips:
✅ These muffins freeze well! Cool completely, wrap individually, and freeze for up to 1 month.
✅ Sneak in other veggies like zucchini or mushrooms for extra nutrition.
✅ Kids love them with a small side of ketchup or yogurt dip.
Would you like a version with meat or dairy-free options?
