Mediterranean Frittata Muffins

Mediterranean Frittata Muffins

Ingredients:

  • 1 tsp olive oil
  • 1 medium zucchini, cut into 1/4 inch wedges
  • 1/3 red onion, diced
  • 1 cup baby bella mushrooms, chopped
  • 2 cups spinach
  • 1 cup chick peas, drained and rinsed if using canned
  • 1/2 tsp dried oregano
  • Black pepper to taste
  • 6 eggs
  • 1/2 cup milk (I used soy since I didn’t have cow’s milk)
  • 1/2 cup feta cheese, crumbled

Directions:

  1. Preheat oven to 350 degrees F. Lightly oil muffin pan with olive oil or cooking spray.
  2. Heat olive oil in a large skillet over medium heat. Add zucchini, onion and mushrooms and sauce for 4-5 minutes.
  3. Reduce heat to medium-low and add spinach, chick peas, and oregano. Stir to combine and allow to cook another 2 minutes or until the spinach is wilted.
  4. Remove pan from heat and allow the vegetables to cool.
  5. In a large bowl, whisk eggs, milk, and pepper. Add feta cheese and stir to combine.
  6. Scoop vegetable mixture evenly into muffin pan.
  7. Repeat step 6 with the egg and cheese mixture.
  8. Bake for 20 minutes or until eggs are set with no runny liquid on top. Allow to cool for 5 minutes before removing them from the pan.
  9. Enjoy now or store in an airtight container for 3 days. You can also freeze these and microwave one or two at a time.

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