Mini Frittatas

1.Preheat the oven to 175°C (350°F). Lightly grease a 12-cup standard muffin tin or line with paper liners.

2.Heat the olive oil in a small skillet over medium heat. Add the chopped red onion and sauté for 3-4 minutes until softened.

3.Add the chopped spinach to the skillet and cook until wilted, about 1-2 minutes. Remove from heat and set aside.

4.In a large bowl, whisk together the eggs, milk, dried oregano, black pepper, and salt until well combined and slightly frothy.

5.Gently stir the sautéed onion and spinach mixture, crumbled feta cheese, chopped Kalamata olives, and chopped sun-dried tomatoes into the egg mixture.

6.Carefully pour the egg mixture into the prepared muffin cups, filling each cup about three-quarters full.

7.Bake for 18-22 minutes, or until the frittatas are set, lightly golden, and a toothpick inserted into the center comes out clean.

8.Remove the muffin tin from the oven and let the frittatas cool in the tin for 5 minutes before carefully removing them.

9.Garnish the warm frittatas with fresh chopped parsley before serving. They can be served warm or at room temperature.