Ingredients
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2 tablespoons extra-virgin olive oil
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¾ cup diced onion
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¼ teaspoon salt, divided
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1 medium red bell pepper, diced
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1 tablespoon finely chopped fresh oregano
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8 large eggs
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¾ cup crumbled feta cheese
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½ cup low-fat milk
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½ teaspoon ground pepper
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2 cups chopped fresh spinach
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¼ cup sliced Kalamata olives
Directions
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Preheat oven to 325°F.
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Heat 2 tablespoons oil in a large skillet over medium heat. Add ¾ cup onion and ⅛ teaspoon salt; cook, stirring occasionally, until starting to soften, about 3 minutes. Add diced bell pepper and 1 tablespoon oregano; cook, stirring, until the vegetables are tender and starting to brown, 4 to 5 minutes more. Remove from heat and let cool for 5 minutes.
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Whisk 8 eggs, ¾ cup feta, ½ cup milk, ½ teaspoon pepper and the remaining ⅛ teaspoon salt in a large bowl. Stir in 2 cups spinach, ¼ cup olives and the vegetable mixture, including any residual oil. Liberally coat a 12-cup muffin tin with cooking spray. Divide the egg mixture among the prepared muffin cups (about ¼ cup each).
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Bake until firm to the touch, 25 to 30 minutes. Let stand for 5 minutes before removing from the tin.
