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Omelette muffins

Omelette muffins


Pour this veg-packed omelette mix into a muffin tray to make this speedy dinner

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    1138kj 237kcal
  • Fat
    Med 25%
  • Saturates
    Med 28%
  • Sugar
    Low 25%
  • Salt
    High 25%

% of adult’s reference intake | Carbohydrates per serving : 3g


  • 1 tbsp Co-op olive oil
  • Handful broccoli florets
  • 100g green beans, trimmed and halved
  • 40g prosciutto ham, roughly torn
  • 4 Co-op British eggs
  • 50g Co-op red Leicester, grated
  • 3 tbsp Co-op semi-skimmed milk
  • Freshly ground black pepper
  • Serve with crusty bread and baby spinach leaves (optional)


  1. Preheat the oven to 190C/fan 170C/Gas 5
  2. Brush a little oil over 4 muffin tins
  3. Heat the rest of the oil in a frying pan, and stir fry the broccoli, green beans and prosciutto for 3 mins
  4. Divide the stir fried veg and ham between the muffin tins
  5. Crack the eggs into a jug, add half the red Leicester, all of the milk, season with freshly ground black pepper, and whisk everything together
  6. Pour the egg mixture into the tins and sprinkle the rest of the cheese over the top
  7. Bake for 15-20 mins, until golden and puffed up
  8. Serve with fresh crusty bread and a handful of baby spinach leaves, if you like

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