Individual Omelette Cups

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Yield: 4 servings


  • 8 eggs
  • ½ cup whole milk
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • ⅓ cup parmesan cheese, grated
  • 3 cups spinach
  • 2 peppers, diced
  • 1 head broccoli, chopped into florets
  • 2 cups mushrooms, sliced
  • 1 handful parsley, chopped


  1. Preheat the oven to 375F degrees. Spray 12 cup muffin tin with nonstick spray.
  2. Whisk the eggs, milk, black pepper, and salt in a large bowl to blend well. Stir in the peppers, broccoli, spinach, cheese, mushrooms, and parsley.
  3. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes.
  4. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.
Nutrition Tip: These omelette cups can be a snack or part of a meal. Chop them up and add them to a wrap, sandwich, or salad, or enjoy on their own. They are high in protein from the eggs and a great way to add lots of vegetables.
For Little Chefs: Kids can crack and beat the eggs, help to chop all the veggies, and grate the cheese.