Ingredients
| 1 tbsp | (15 ml) | butter |
| 1/2 cup | (125 ml) | chopped red onion |
| 1 | chopped red bell pepper | |
| 2 cups | (500 ml) | chopped baby spinach |
| 10 | eggs | |
| 1/2 cup | (125 ml) | crumbled feta cheese |
| 1 cup | (250 ml) | shredded cheddar cheese |
Directions
- Preheat oven to 350 F (180 C). Grease 12 muffin tins.
- Melt butter in a skillet over medium-high heat.
- Add chopped red onion and bell pepper to the skillet, stirring occasionally for about 5 minutes until softened. Add spinach and stir until wilted. Let mixture cool slightly.
- Whisk together eggs in a large bowl. Mix in the feta and cheddar cheeses. Add the cooked vegetable mixture and stir to combine.
- Spoon or pour mixture into greased muffin tins. Bake for about 30 minutes, until eggs are fully set.
- Serve warm. To re-heat from the fridge, microwave for about 1 minute. Can also be thawed in the microwave for 3-4 minutes from frozen.