Broccoli, Chard, & Feta Frittata “Muffins”

Servings

Serving size

1 "muffin"

COOKING TIME

45 minutes

These are great for a quick breakfast, hot or cold.

Broccoli, Chard, & Feta Frittata “Muffins”

Ingredients

8 large Egg(s)

1/2 cup Water

1 dash Black pepper (to taste)

1 Tbsp. Parmesan cheese (grated)

1 Tbsp. Fresh oregano (chopped)(or thyme or parsley)

1 tsp. Olive oil

1/2 medium White or yellow onions (diced)

1/2 medium Red bell peppers (diced)

1 cup Broccoli, raw (small florets)

2 cup Chard, swiss, raw (chiffonade)

1 1/2 Tbsp Feta cheese (crumbled)

Instructions

Gather all ingredients and equipment.

Preheat the oven to 350°F (180°C) and line 6 tins of a muffin pan with foil or paper liners.

Crack the eggs into a medium mixing bowl. Whisk until well combined. Add the water, black pepper, parmesan cheese, and herbs, and mix. Set aside.

Heat a medium non-stick pan on high heat. Add oil, reduce heat to medium and add the onion, red peppers, and broccoli. Sauté for about 5 minutes, stirring frequently, until onions are translucent and the broccoli is al dente.

Add the Swiss chard. Saute for 2 minutes until chard begins to wilt.

Add the cooked vegetables to the egg mixture and stir to incorporate.

Using a ladle, pour the egg/vegetable mixture into the muffin tins to fill the 6 tins evenly. Sprinkle each frittata with feta and place the muffin pan in the oven.

Cook for about 15-20 minutes or until egg is firm.

Allow frittatas to rest for 5 minutes. Serve.