Vegetable Omelet Muffins for Kids

Vegetable Omelet Muffins are soft, protein-packed mini omelets baked in a muffin tray — easy for lunchboxes, breakfast, or snacks.

Ingredients

Makes about 6–8 muffins

• 5 eggs
• 2 tbsp milk
• 1/2 cup grated cheese
• 1/4 cup finely chopped bell peppers
• 1/4 cup grated carrot
• 2 tbsp sweet corn
• 2 tbsp finely chopped spinach
• Salt to taste
• Pinch of black pepper
• Butter or oil for greasing

Instructions

1. Preheat oven to 180°C (350°F).
2. Grease a muffin tray well.
3. In a bowl, whisk eggs and milk.
4. Add vegetables, cheese, salt, and pepper.
5. Pour mixture into muffin cups about 3/4 full.
6. Bake for 15–20 minutes until puffed and set.
7. Cool slightly before removing.

Kid-Friendly Tips

• Chop vegetables very small for picky eaters.
• Add mild cheese for extra flavor.
• You can include potatoes, peas, or chicken pieces.
• Serve with ketchup or yogurt dip.

Storage

• Refrigerate up to 3 days.
• Freeze for up to 1 month.
• Reheat in microwave for 20–30 seconds.

For toddlers, let them cool completely and cut into small bite-size pieces before serving.