# Ingredients:
→ Eggs & Dairy
01 - 8 large eggs
02 - 1/3 cup whole milk (or dairy-free alternative)
03 - 1/2 cup crumbled feta cheese
04 - 1/4 cup grated Parmesan cheese
05 - Salt and freshly ground black pepper, to taste
→ Vegetables
06 - 1 cup asparagus, trimmed and cut into 1/2-inch pieces
07 - 1/2 cup fresh or frozen peas
08 - 1/2 cup baby spinach, roughly chopped
09 - 1/4 cup scallions (green onions), thinly sliced
10 - 1/4 cup red bell pepper, finely diced
→ Herbs & Seasonings
11 - 2 tablespoons fresh dill, finely chopped
12 - 2 tablespoons fresh parsley, finely chopped
13 - 1 tablespoon olive oil
# Instructions:
01 - Preheat oven to 350°F. Lightly grease a 12-cup muffin tin with olive oil or nonstick spray and set aside.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add the asparagus and red bell pepper; sauté 2–3 minutes until just tender.
03 - Stir in the peas and spinach and continue cooking about 1 minute until spinach is wilted. Remove from heat and allow the vegetable mixture to cool briefly.
04 - In a large mixing bowl, whisk together the eggs, milk, crumbled feta, grated Parmesan, chopped dill, chopped parsley, salt, and pepper until evenly combined and slightly frothy.
05 - Fold the cooled sautéed vegetables and sliced scallions gently into the egg mixture, taking care not to overwork the mixture.
06 - Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full to allow room for gentle rise.
07 - Bake in the preheated oven 18–22 minutes, or until centers are set and tops are lightly golden. Let sit in the pan 5 minutes, then run a knife around edges and remove the pieces. Serve warm or at room temperature.
