Masala omelette muffins

Masala omelette muffins

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(6 ratings)

Prep: 10 mins Cook: 20 mins - 25 mins


makes 4

This recipe makes four large muffin-shaped bakes which you can eat over two days. Serve with slaw, salad or cooked vegetables for a healthy lunch option

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal179
  • fat10g
  • saturates3g
  • carbs5g
  • sugars3g
  • fibre3g
  • protein15g
  • salt0.6g
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  • rapeseed oil, for greasing
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 medium courgettes, coarsely grated



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 6 large eggs
  • 2 large or 4 small garlic cloves, finely grated
  • 1 red chilli, deseeded and finely chopped
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • handful fresh coriander, chopped
  • 125g frozen peas
  • 40g feta



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…


  1. Heat oven to 220C/200C fan/ gas 7 and lightly oil four 200ml ramekins. Grate the courgettes and squeeze really well, removing as much liquid as possible. Put all the ingredients except the feta in a large jug and mix really well.

  2. Pour into the ramekins, scatter with the feta and bake on a baking sheet for 20-25 mins until risen and set. You can serve the muffins hot or cold with salad, slaw or cooked vegetables.

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Comments, questions and tips

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27th Feb, 2017
Didn't have ramekins so greased and floured a quiche dish, worked perfectly. Full of flavour. No mustard powder so used a teaspoon of English mustard and was a bit much, will use half teaspoon next time and mix with cider vinegar before pouring in the mix, as got a very mustardy mouthful which nearly killed me! Great super healthy recipe. Will try mushrooms with leftover slaw tomorrow.
6th Jan, 2017
Absolutely loved these, so spicy and flavourful and filling. My ramekins weren't big enough for these, so ended up just baking all of it in one large rectangular baking dish for 40min. Sliced into squares and they were perfect.
5th Jan, 2017
Very tasty and filling. Per my feedback on the stuffed mushrooms I found the red onion in the slaw very overpowering and, if making again would either leave out completely or use much less and smaller pieces. I precooked the muffins and just blasted in microwave for 2 mins so they were nicely warm.
5th Jan, 2017
Quick and easy to make and tasty. They looked very appetising warm, but I had it cold for lunch with the slaw - in spite of my reservations about effectively eating cold omelette, it was better than I expected, but I think they'd taste better warm.
4th Jan, 2017
Very easy to make and super tasty lunch with green salad and some of the left over slaw from last night's stuffed mushroom dinner. Generous portion and filling.
balck777's picture
21st Oct, 2017
Can these be frozen, and if so how would you reheat?
goodfoodteam's picture
27th Oct, 2017
Thanks for your question. We think these work better without freezing. If a recipe is just as good thawed and reheated, we put a blue star above the nutritional information. Hope this helps in future.
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