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Easy To Make Frittata Cups

Recipe adapted from


5 large eggs

2 tablespoons milk

1/2 cup bell peppers, chopped (any color)

2 cup baby spinach

1/2 cup zucchini, chopped

1/4 cup crumbled feta or shredded mozzarella cheese

salt and pepper to taste (if tolerated)

some chopped fresh basil or parsley if you like

non-stick cooking spray

12-count muffin tin


In a medium bowl, whisk together the eggs, milk, salt and pepper. Fold in vegetables and cheese. Spray entire muffin tin with cooking spray. Fill each cup to within 1/4-inch of the top with the egg mixture and a sprinkle of fresh herbs and/or dab of butter.

Bake at 375 degrees for 8-10 minutes or until the center of each frittata is set. Gently remove from muffin tin. Enjoy! Or allow to cool completely before storing in an air-sealed container in the fridge for 3 days or freeze.

Makes 10-12 frittatas.

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