Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1/2 cup red bell pepper, finely diced (approx. 75g)
  • 1/2 cup yellow bell pepper, finely diced (approx. 75g)
  • 1/2 cup zucchini, finely diced (approx. 75g)
  • 1/2 cup red onion, finely diced (approx. 50g)
  • 1 cup baby spinach, roughly chopped (approx. 30g)
  • 1 clove garlic, minced (approx. 3g)
  • Salt and freshly ground black pepper to taste
  • 8 large eggs (approx. 400g)
  • 1/2 cup milk (whole or 2% - approx. 120ml)
  • 1/4 cup grated Parmesan cheese (approx. 25g)
  • 1 teaspoon dried Italian herbs (approx. 2g)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add bell peppers, zucchini, and red onion. Sauté until softened, about 5-7 minutes. Add garlic and spinach; cook until spinach wilts, about 1 minute. Season with salt and pepper. Remove from heat and set aside.
  2. In a large mixing bowl, whisk together eggs, milk, Parmesan cheese, and Italian herbs. Season with salt and pepper.
  3. Gently fold the sautéed vegetables into the egg mixture, ensuring they are evenly distributed.
  4. Lightly grease a 12-cup muffin tin. Spoon the egg and vegetable mixture into each muffin cup, filling almost to the top.
  5. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the frittata cups are puffed and golden brown, and a knife inserted into the center comes out clean.
  6. Let the frittata cups cool in the muffin tin for a few minutes before carefully removing them. Serve warm or at room temperature.