For Cheese omelette “muffins”

  1. Omelette muffins with mushrooms and graviera cheese

20 g white mushrooms, cut into dices, sautéed
10 g spinach, cut into dices
40 g omelette base

10 g OLYMPOS graviera cheese, grated

2. Muffins with peppers, bacon and kefalotyri cheese
15 g red pepper, minced
15 g green pepper, minced
10 g bacon, cut into dices, sautéed
1 g basil, coarsely chopped

35 g omelette base

10 g OLYMPOS kefalotyri cheese, grated


  1. Muffins with cherry tomatoes, spinach and feta cheese

7 g cherry tomatoes, cut into dices
5 g spinach, cut into dices

13 g red pepper, minced
35 g omelette base

20 g OLYMPOS feta cheese, grated


For the omelette base

500 g eggs

100 g OLYMPOS milk cream


fresh black pepper, grated 



For the muffins

Place the cut ingredients (except for the cheese) in muffin moulds. Fill on top with the egg mixture and sprinkle with the grated cheese.
Bake them in a preheated oven at 190 °C in the air fryer, for about 20 minutes until they are puffed up and golden on the outside and until the centre of each muffin reaches 90°C.
Take them out of the oven, leave them to cool for 2-3 minutes, remove the muffins from the muffin moulds and serve.


For the omelette base

Add all the ingredients in a bowl and whisk them until the eggs are completely broken, fluffy and completely homogenized with the rest of the ingredients.