Vegetable Muffins

This is adapted from the "Ratatouille Frittata" recipe that appeared in the Citizen last Friday. (If you follow that link and scroll down, you'll also find the Oven-baked Falafels your children enjoyed so much as well, among other recipes.)

Ingredients:
3 - 4 cups vegetables, medium dice
(Anything you like: mushrooms, zucchini, eggplant, red and/or green peppers, steamed tender-crisp cauliflower or broccoli...)

1/2 onion, medium dice
1 clove garlic, minced

6 eggs
1/2 cup milk
grated cheese

Method:
1. Preheat oven to 375F. Grease muffin tin. (Or use non-stick.)

2. Put chopped, raw vegetables in medium bowl, except onions and garlic (and mushrooms, if using).

3. Saute onion till soft, about 5 minutes. (If using mushrooms, sautee them with the onion.) Add garlic. Toss for another minute, then mix into bowl with remainder of vegetables.

4. Divide the vegetable mix among the 12 muffin cups.

5. In medium bowl (save on dishes and use the now-empty vegetable bowl!) mix together eggs and milk. Pour egg mixture over the muffin cups. Top with grated cheese.

6. Bake at 375 for 25 minutes.

Let cool for a few minutes before removing from muffin tins. May be served hot or cold.