Mini Mushroom Omelettes

Preparation time: 10 minutes

Cook time: 30 minutes

Makes: 12


1 tbsp (15 mL) canola oil

1 pkg (227 g) sliced mushrooms

1 onion, diced

1 tsp (5 mL) Italian seasoning

6 slices ham or turkey (about 100 g), chopped

12 eggs

¼ tsp (1 mL) each salt and fresh ground pepper

1 cup (250 mL) shredded light old cheddar cheese


  1. In a nonstick skillet heat oil over medium heat. Cook mushrooms, onion and italian seasoning for about 10 minutes or until golden. Stir in ham.
  2. In a large bowl, whisk together eggs, salt and pepper.
  3. Divide mushroom and ham mixture among 12 lightly sprayed muffin tins. Ladle egg mixture into muffin tins. Sprinkle each with some of the cheese.
  4. Bake in preheated 350°F (180°C) oven for about 20 minutes or until golden and knife inserted in centre comes out clean.


  • Try cooking up zucchini or peppers with the mushrooms to change up your omelette flavour.

Per serving (1 muffin): Calories: 138, Protein: 11g, Fat: 9g, Carbohydrate: 3g, Fibre: 1g, Sodium: 288mg