Omelette muffins (also known as breakfast muffins, frittata muffins, etc.) seem to be all the rage right now, since they keep popping up all over my Pinterest feed. I’ve been wanting to try them out for quite sometime and having book club this past weekend seemed like the perfect opportunity.
My book club meets on Saturday mornings, so we tend to go for brunch-type foods. To be clear, by brunch this usually means cinnamon roll/french toast casseroles, cupcakes, brownies, etc. Occasionally, we’ll go wild and have a fruit salad. So overall, definitely not the healthiest spread. When trying to figure out what to make this time, I thought it might be a good idea to make something slightly healthier and less heavy, so these omelette muffins were the perfect choice.
There are endless possibilities as far as what ingredients to use in these, but I went for a simple yet classic spinach and feta combo. They were so easy, I’ll definitely be trying them again with other ingredient/flavor combinations in the future.
Life is all about balance, though. In that spirit, and in order to offset the healthiness of these omelette muffins, I also made red wine truffles for book club (recipe posted here. There will never be a time when, presented with chocolate and omelettes, I will say the omelettes were the star/winner. However, these omelette muffins were delicious and, since they were small-ish and light, I felt less guilty indulging in 2 or 3 or 5 truffles.
Since they were so quick and easy to put together (and were pre-portioned!), they are one of my favorite items I’ve made for book club and I highly recommend these for your next breakfast/brunch gathering (Mother’s Day brunch, perhaps?). Just don’t forget to make some red wine truffles to go with them, to keep things balanced. 😉
Easy Omelette "Muffins"
- 4 cups baby spinach (fresh)
- 6 large eggs
- 1/2 cup milk (I used silk unsweetened almond milk)
- 1/4 tsp. salt
- 1/8 tsp. black pepper (if you have GERD/Acid Reflux and can't tolerate black pepper, leave it out)
- 1+1/2 Tbsp. chives (chopped)
- 1/4 cup feta cheese (crumbled)
- Preheat oven to 375 degrees F. Spray a muffin pan with nonstick cooking spray and set aside.
- Steam the spinach just until wilted. You can either do this in a covered steamer for ~1 minute, or by placing the spinach in a saucepan with ~1/4 cup of water over medium heat, covering and cooking for ~3 minutes. When it's done, pat dry with paper towels to get out as much liquid as possible.
- Divide the spinach, chives and feta evenly among the muffin cups.
- Beat the eggs with the milk, salt and pepper (if using) in a small mixing bowl, preferably one with a spout, until thoroughly mixed. Then, either pour or ladle out the egg mixture into the muffin cups, dividing evenly among them.
- Bake for ~15-20 minutes, until the edges are slightly browned and eggs are set.
- Remove from oven and allow to cool for ~5 minutes before serving. *Note: These can be made ahead and reheated in the microwave.*
*Information above is based on the specific brands/types of ingredients I used. Values vary if using any other brands/types of ingredients.*
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.*