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| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 1 whole Zucchini, Diced
- 1 whole Small Onion, Diced
- 1 whole Red Bell Pepper, Diced
- 1 whole Yellow Bell Pepper, Diced
- 1 cup Parmesan Cheese, Shredded
- 8 whole Large Eggs
- 2 Tablespoons Chives, Chopped
- 2 Tablespoons Olive Oil
Preparation Instructions
Preheat oven to 350 degrees. In a large 10-inch skillet, heat the olive oil over medium-high heat. Saute the diced zucchini, onion and red and yellow bell peppers for about 5 minutes until they are slightly soft. Season with salt and pepper. Add the sauteed vegetables to individual muffin molds.
In another bowl, whisk together the eggs and season with salt and pepper and add the chopped chives. Fill the remaining area in the muffin tin with the egg and stir the ingredients together. Sprinkle the top with the Parmesan cheese. Bake in the oven for 10-12 minutes until the eggs are completely set. Serve warm or cold.
