Muffin-Tin Omelets with Feta & Peppers

Ingredients

• Cooking spray
• 2 tablespoons extra-virgin olive oil
• 3/4 cup diced onion
• 1/4 teaspoon salt, divided
• 1 medium red bell pepper, diced
• 1 tablespoon finely chopped fresh oregano
• 8 large eggs
• 3/4 cup crumbled feta cheese
• 1/2 cup low-fat milk
• 1/2 teaspoon ground pepper
• 2 cups chopped fresh spinach
• 1/4 cup sliced Kalamata olives

Method

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 min timer
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.25 min timer