Mini omelets with vegetables and cheese, baked in a muffin pan. Packed with protein and suited to breakfast or lunchboxes, this recipe makes it easy for kids to eat vegetables.
Beat the eggs and milk. Stir in the chopped pepper, zucchini, grated Kashar cheese, and parsley.
Grease the muffin cups well and fill each about two-thirds full with the mixture.
Bake in an oven preheated to 180°C / 355°F for about 20 minutes, until the omelets have puffed and the tops are golden. Let cool slightly before removing them from the pan.
Make sure the eggs are fully cooked. Contains eggs and dairy (Kashar cheese). Refrigerate the mini omelets for up to 2 days; reheat before serving again. Grease the muffin pan well to keep the omelets from sticking. Allergen: The ingredient list includes dairy and eggs. Check packaged product labels for other allergens.
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