Greek Muffin Tin Omelets with Feta & Peppers
This recipe is high in Vitamin C!
2 tablespoons extra-virgin olive oil
¾ cup diced onion
¼ teaspoon salt, divided
1 medium red bell pepper, diced
1 tablespoon finely chopped fresh oregano
8 large eggs
¾ cup crumbled feta cheese
½ cup low-fat milk
½ teaspoon ground pepper
2 cups chopped fresh spinach
¼ cup sliced Kalamata olives
1. Preheat oven to 325 degrees F. Liberally coat a 12-cup muffin tin with cooking spray.
2. Heat oil in a large skillet over medium heat. Add onion and 1/8 teaspoon salt; cook, stirring, until starting to soften, about 3 minutes. Add bell pepper and 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.
3. Whisk eggs, feta, milk, pepper and the remaining 1/8 teaspoon salt in a large bowl. Stir in spinach, olives and the vegetable mixture. Divide among the prepared muffin cups.
4. Bake until firm to the touch, about 25 minutes. Let stand for 5 minutes before removing from the tin.
To make ahead: Prepare through Step 3 and refrigerate egg mixture overnight. Let stand at room temperature for 10 minutes before baking. The cooked omelets (wrapped individually in plastic wrap) can be refrigerated for up to 3 days or frozen for up to 1 month. To reheat, thaw, if necessary, and remove plastic wrap. Wrap in a paper towel and microwave each omelet on High for 20 to 30 seconds.