Ingredients
– 1 medium zucchini, diced
– 1 small onion, chopped
– 6 large eggs
– 125 ml milk
– 1 cup shredded cheese
– Salt, to taste
– Pepper, to taste
– 1 teaspoon olive oil
– Cooking spray
– Fresh herbs, optional
Method
1. Preheat your oven to 180°C.
2. Lightly grease a muffin tin with cooking spray.
3. In a skillet, heat olive oil over medium heat. Sauté the onion until soft, then add the diced zucchini and cook for a few minutes.
4. In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in the sautéed vegetables and cheese.
5. Pour the mixture into the muffin tin, filling each cup about three-quarters full. Bake for 20-25 minutes until the egg is set and lightly browned.
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