Ingredients
- Extra-virgin olive oil, for the pan
- 2 cups diced red bell pepper, about 2 medium
- ½ cup chopped scallions
- 9 large eggs
- 1 garlic clove, grated
- Heaping ½ teaspoon sea salt
- Freshly ground black pepper
- 3 tablespoons all-purpose flour
- ¾ teaspoon baking powder
- ⅓ cup crumbled feta cheese
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Instructions
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Preheat the oven to 350°F.
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Grease a nonstick muffin tin with olive oil and evenly divide the peppers and scallions among the muffin cups.
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In a large bowl, whisk the eggs. Add the garlic, salt, and several grinds of pepper, then sprinkle the flour and baking powder on top. Whisk well to combine. It’s ok if a few clumps of flour remain in the mixture.
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Divide the egg mixture evenly into the muffin cups (you’ll use about a scant ¼ cup in each one). Sprinkle the feta on top.
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Bake for 22 to 24 minutes, or until the eggs are set. Let cool before removing from the pan.
