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Vegie omelette muffin

Veggie omelette muffin

Total Time
25 min
10 min
15 min



6 medium

Fresh flat-leaf parsley

1½ tbs, chopped

Olive oil

1½ tsp

Brown onion

1 medium, finely chopped

Green capsicum

1 medium, diced


150 g, button variety, sliced

Wholemeal English muffin

4 individual, (4 x 65g), split, toasted


1 medium, thickly sliced


  1. Beat eggs and parsley together in a medium bowl. Season with salt and pepper.
  2. Heat ½ teaspoon oil in a medium non-stick frying pan over medium heat. Cook onion, capsicum and mushroom, stirring, for 5 minutes or until vegetables have softened. Transfer to a bowl.
  3. Wipe pan clean. Add ½ teaspoon oil to pan and heat over medium heat. Add half the egg and cook for 30 seconds. Using a spatula, draw edges of omelette into the centre, allowing uncooked egg to run underneath. Continue doing this until omelette is nearly set.
  4. Spoon half of the vegetable mixture over one half of omelette. Using a spatula, fold omelette in half. Cook for 1 minute more or until eggs are set. Slide omelette onto plate and cover to keep warm. Repeat with remaining ½ teaspoon oil, egg and vegetable mixture to make 1 more omelette. Cut each omelette in half.
  5. Top each muffin base with sliced tomato and a portion of omelette. Cover with muffin tops.


You can also cook the omelettes in a microwave silicone omelette maker. In step 3, add half the egg mixture to the omelette maker. Add half the vegetable mixture and microwave on 70% power for 2-2 ½ minutes or until eggs are just set. Using a spatula, transfer to a plate. Repeat to make 2 omelettes.