Masala omelette muffin cups are a delightful twist on the classic Italian mini omelette, but with a special Indian style seasoning. It's packed with a medley of veggies, rich cheese, and zesty spices, creating a deliciously unique dish that’s sure to impress. They’re full of protein and incredibly convenient for rushed mornings. Prepare a batch ahead of time, keep them in the fridge, and you’ll have a hearty breakfast or snack ready to enjoy throughout the week.
Ingredients
UNITSIngredients
5Whole Eggs
1 cupSpinach (chopped)
½ cupRed Bell Pepper (chopped)
½ cupGreen Bell Pepper (chopped)
2Green Chillies (chopped)
½ cupSpring Onion Greens (chopped)
½ tablespoonBlack Pepper Powder
½ tablespoonChaat Masala Powder
to tasteSalt
3 to 4 tablespoCheese (grated)
as requiredOil
Follow
Directions
Description - Step 1
Step 1: Preheat the oven
Preheat your oven to 200°C (392°F).
Lightly grease a muffin tray with oil to prevent sticking.
Description - Step 2
Step 2: Sauté the vegetables
Heat ½ tablespoon of oil in a wok or kadai on medium flame.
Add in spinach, red and green bell peppers and spring onions.
Sauté for about 2 minutes until the veggies turn slightly soft yet vibrant.
Turn off the heat and let them cool completely.
Description - Step 3
Step 3: Prepare the egg mixture and combine
Crack open 5 whole eggs in a large bowl.
Whisk them well until light and fluffy.
Add green chillies, black pepper powder, chaat masala, and salt. Mix well to combine.
Mix the cooled sautéed vegetables into the beaten egg mixture.
Description - Step 4
Step 4: Assemble the muffins
With the help of a spoon, pour the egg-vegetable mixture into each muffin cup, filling them about ¾ full.
Now, sprinkle grated cheese evenly on top of each muffin cup.
Description - Step 5
Step 5: Bake the omelette muffins
Slide the tray into your preheated oven and bake for 15 to 18 minutes, or until the tops are beautifully golden and firm to the touch.
Test it by inserting a toothpick in the centre; it should come out clean.
Description - Step 6
Step 6: Cool and store
Remove the tray from the oven and allow the muffins to cool before storing.
Store the muffins in an airtight container lined with parchment paper in the refrigerator for up to 4 days.
Description - Step 7
Step 7: Reheat and serve
Reheat the muffins at 180°C (350°F) in the oven for 5 to 7 minutes until heated through and serve warm.
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