egg vegetables, feta cheese, mini bites
Prepare mini bites with eggs, mixed vegetables, and feta cheese baked in muffin tins.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Egg (large) | 8 | Count |
| Feta Cheese (crumbled) | 200 | Grams |
| Bell Pepper (red, diced) | 1 | Count |
| Zucchini (small, diced) | 1 | Count |
| Spinach (fresh, chopped) | 100 | Grams |
| Onion (small, finely chopped) | 1 | Count |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Milk (whole) | 100 | Milliliters |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- In a skillet, heat olive oil over medium heat. Add onion and bell pepper, sauté until soft, about 5 minutes.
- Add zucchini and spinach to the skillet, cook for another 3 minutes until the spinach is wilted. Remove from heat.
- In a large bowl, whisk together eggs, milk, salt, and black pepper.
- Stir in the sautéed vegetables and crumbled feta cheese into the egg mixture.
- Grease a muffin tin with olive oil. Pour the egg mixture evenly into the muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 20-25 minutes, or until the egg bites are set and lightly golden on top.
- Allow to cool for a few minutes before removing from the muffin tin. Serve warm.
Kitchen equipment
Muffin TinWhisk