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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: www.loveandlemons.com (modified slightly) (Entered by Ariana Giddens)
Step by Step Instructions
- Preheat the oven to 350 degrees and grease the muffin pan.
- 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.
- Divide and Add the kale, tomatoes, scallions and feta (or their equivalents) into each muffin cup. Pour the remaining egg mixture over each one.
- Bake for about 20 minutes, then add salt and pepper to taste along with the remaining dill or (other chosen herb) for garnish.
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