Recipe: Veggie Omelet “Muffins”

Kids and adults alike will love these omelets
Small individual omelet in a muffin-sized ramekin, topped with tomatoes, greens and mushrooms

These omelet “muffins” are a snap to make. Egg whites and low-fat shredded cheese keep this recipe light, and added veggies offer flavor and a nutritional punch.

Advertising Policy

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy


12 egg whites or about 1½ cups egg substitute
¼ cup low-fat shredded cheese
Add to your taste: diced pepper, diced onion, diced tomato, chopped spinach


  1. Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray.
  2. Lightly beat eggs in a bowl.
  3. Add cheese and your choice of vegetables. Whisk together.
  4. Pour into muffin tin. Bake until puffed and cooked through, about 15-20 minutes.

Nutrition information

Makes 8 servings
1 muffin per serving

Per serving (without vegetables):
Calories: 35
Total fat: 0.6 g
Saturated fat: 0.4 g
Fiber: 0 g
Protein: 6 g

Advertising Policy