Ingredients
8 large eggs
¼ cup milk
½ tsp salt
½ cup shredded cheese (cheddar, mozzarella, or your favorite)
½ cup diced bell peppers (any color)
½ cup diced zucchini or spinach (fresh or frozen, thawed and squeezed dry)
¼ cup diced onions
¼ cup cherry tomatoes, halved
¼ cup chopped fresh parsley or basil (optional)
Olive oil or nonstick spray (for greasing the muffin tin)
Directions
Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with olive oil or nonstick spray.
Prepare the Veggies:
Dice the vegetables into small, even pieces. If using frozen spinach, make sure to squeeze out excess water to avoid soggy frittata cups.
Make the Egg Mixture:
In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Assemble the Frittata Cups:
Divide the diced vegetables evenly among the muffin cups. Sprinkle shredded cheese on top of the veggies.
Pour the egg mixture into each muffin cup, filling about ¾ full.
Bake:
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the eggs are set and the tops are lightly golden.
Cool and Serve:
Let the frittata cups cool in the muffin tin for 5 minutes before removing. Serve warm or store for later.
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