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Mini Veggie Frittata Muffins

From Statesboro Market2Go

<p>The veggies in these frittata muffins can be mixed and matched to suit your tastes! Keeps well in the fridge for about 2 days. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: 12

8 Eggs
1/3 cup Milk
1 clove Garlic (minced)
1/4 teaspoon Dijon mustard
1/2 teaspoon Salt & pepper
2 to 4 tablespoons Chopped fresh dill
OR chopped fresh basil
OR minced fresh sage
2 Kale leaves (shredded)
1 cup Cherry tomatoes (halved)
OR another kind of sufficiently chopped tomato
OR chopped butternut squash
OR sweet potato cubes
OR diced bell pepper
1/4 cup Scallions
1/3 cup Crumbled feta cheese
Olive oil to grease the muffin pan

Step by Step Instructions
  1. Preheat the oven to 350 degrees and grease the muffin pan.
  2. Whisk the eggs, milk, garlic, Dijon mustard, most of the dill (or whichever equivalent you are using), and the salt & pepper together. Pour a little into each muffin cup.
  3. Divide and Add the kale, tomatoes, scallions and feta (or their equivalents) into each muffin cup. Pour the remaining egg mixture over each one.
  4. Bake for about 20 minutes, then add salt and pepper to taste along with the remaining dill or (other chosen herb) for garnish.