Mini Vegetable Omelets

  • 20 Mins

    Prep Time

  • 20-25 Mins

    Cook Time

  • 9


  • 108


  • 8g


  • 2g


  • 6g




  • 1 Tbsp Extra Virgin Olive Oil
  • 1½ Cup Zucchini, peeled and finely diced
  • 1 Cup Red Bell Pepper, finely diced
  • ½ Tsp Garlic Powder
  • 6 Eggs, lightly beaten
  • ½ Cup Shredded Sharp Cheddar Cheese, divided
  • Salt and Pepper, to taste
  • EEggs:

    There is no egg substitution that will work well for this recipe.

  • DDairy:

    Replace cheese with a non-dairy cheese alternative or omit.


  • 1.

    Preheat Oven Preheat oven to 350°F. Coat 9 standard muffin cups with nonstick cooking spray.

  • 2.

    Sauté Vegetables In a large non-stick skillet, heat oil over medium-high heat. Add zucchini, bell pepper and garlic powder. Sauté 5 minutes or until vegetables are tender. Remove from heat; season with salt and pepper to taste. Spoon vegetables evenly into muffin cups.

  • 3.

    Prep Egg Batter Whisk eggs in a bowl. Add ¼ cup of the cheese, and salt and pepper to taste. Pour egg mixture over vegetables in muffin cups until cups are three-fourths full. Sprinkle remaining ¼ cup cheese evenly over each cup.

  • 4.

    Bake Bake 20-25 minutes or until eggs appear golden in color and set.

  • 5.

    Serve & Enjoy Once muffins are fully cooked, remove from oven and serve warm.

Recipe Created by Meijer Registered Dietitians

Nourishment Notes


Eggs are an excellent source of lean protein, which is important for healing.


Zucchini provides B vitamins that can help to increase energy levels.

Red Pepper

Red pepper provides folate, a nutrient that may help to grow new and healthy cells.

Remission Remix

  • Add More Vegetables

    Incorporate more vegetables, including diced onion or finely chopped broccoli, into the skillet when sautéing vegetables.

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