Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1/2 cup finely chopped onion (75g)
  • 1/2 cup finely chopped bell pepper (any color) (75g)
  • 1/2 cup finely chopped zucchini (75g)
  • 1/4 cup chopped fresh spinach (30g)
  • 6 large eggs (approx. 300g)
  • 1/4 cup milk (whole or 2%) (60 ml)
  • 1/4 teaspoon salt (1.5 g)
  • 1/4 teaspoon black pepper (1.5g)
  • 1/4 cup shredded cheddar cheese (30g)
  • Optional: 1 tablespoon chopped fresh herbs (parsley, chives, thyme) (5g)

Instructions:

  1. Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper until softened, about 5 minutes. Add zucchini and spinach; cook until wilted, about 2 minutes. Remove from heat.
  2. In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
  3. Stir the sautéed vegetables, cheddar cheese, and optional herbs into the egg mixture.
  4. Grease the muffin tin (or use muffin liners). Divide the egg mixture evenly among the 12 muffin cups, filling each about 3/4 full.
  5. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the muffins are set and golden brown. A toothpick inserted into the center should come out clean.
  6. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or cold.