Mini omelets in a muffin mold

The perfect «in a hurry» breakfast.

  • Servings : 12
  • Preparation : 10 minutes
  • Cooking : 15 minutes


  • 10 large eggs
  • 125ml (1/2 cup) 1-2% milk
  • Salt and pepper
  • 1 tomato, diced
  • 1 handful of chopped spinach
  • Goat cheese or feta cheese, to taste


  1. Beat eggs and milk in a bowl. Add salt and pepper to taste.
  2. Add the tomato and spinach to the mixture.
  3. Pour into 12 well-oiled muffin cups and bake at 350F for 15 minutes or until the center of the mini-omelets is done.

Before serving, sprinkle with crumbs of goat cheese or feta cheese. Serve with a whole grain toast and fresh fruit.

TIP: Omelets can be reheated in the microwave the following mornings. They can be kept for 3 days in the fridge and over a month in the freezer.

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