Preheat your oven to 180°C (350°F).
Grease a muffin tin with cooking spray or line with muffin cups.
Prepare the Veggies:
Finely chop the onion, green chili (if using), carrot, and any other vegetables you are adding.
Mix the Eggs:
In a large mixing bowl, crack the 6 eggs and beat them well.
Add the finely chopped veggies, sweetcorn, and chopped coriander leaves to the eggs.
Season with salt and black pepper to taste.
Mix in the shredded mozzarella cheese.
Fill the Muffin Tin:
Pour the egg and veggie mixture into the prepared muffin tin, filling each cup about 3/4 full.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the muffins are set and golden brown on top.
Serve:
Allow the muffins to cool slightly before removing them from the tin.
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:
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