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Omelette muffins are a great way to switch up how you have your eggs. They are delicious and easy to make and are great for a quick easy breakfast on the run or as a snack during the day.

You can make a number of variations on these but the mediterranean flavours of pancetta, tomatoes,  spinach and basil go so well together.


10 Eggs – you can use a combination of whole eggs and egg whites if preferred

15 Cherry Tomatoes finely diced or 2 medium vine tomatoes deseeded and finely diced

1/2 Medium Red Pepper finely diced

1/2 small Red Onion finely diced

15 olives destoned and roughly chopped

2 handfuls of fresh Spinach roughly chopped

4 rashers of Pancetta or 2 rashers Bacon roughly chopped


Salt and Pepper

Olive Oil

3 – 4 Semi-dried Tomatoes sliced for topping


Turn your oven on and heat to 180 Degrees / 350 Fahrenheit / Gas Mark 4.

Heat 1-2 tsps olive oil in a non-stick frying pan, add the onions and sauté on a low to medium heat for 2-3 minutes. Next add the Pancetta, Tomatoes and Olives heating through for another 2-3 minutes.

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Add the Spinach and continue to cook on a low to medium heat until the spinach has wilted. Once the spinach has wilted enough take the pan off the heat and let cool while you prepare the eggs.

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To prepare the eggs add all of the eggs and egg whites if you are using a combination and then whisk with a fork. Add in a pinch of salt and some fresh ground black pepper.

Add the cooked ingredients to the egg mixture and mix through with a fork. Finally add the fresh basil to the egg mixture.

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Take a 12 cup non-stick muffin tray and spoon the mixture into the muffin cups about 3/4 full. Here you can also use baking paper as a liner for the muffin tray.

Make sure to divide the spinach and ingredients as evenly as possible.

Add the slices of semi-dried tomatoes on the top of each omelette muffin.

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Place in the oven and cook for approximately 12-18 mins. Keep an eye on them depending on how hot your oven is. They will start to burn quite quickly. Take out of the oven and cool in the pan for 5 mins and then turn out onto a wire rack.

Eat warm served with some sliced fruit for breakfast or a green rocket salad for lunch.

There are endless combinations for these omelette muffins and they are great for using up vegetables from the night before.

Combinations to try

Some great combinations for Omelette Muffins include:

Roast vegetables – pumpkin, red pepper, broccoli, pine nuts.

Smoked Salmon and spinach with sliced avocado to serve.

Let me know what some of your favourite combinations are.

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