Muffin-tin Omelets with Feta & Peppers

2 Tablespoons Olive Oil

3/4 cup diced Onion

1/4 teaspoon Sale, divided

1 medium Red Bell Pepper, diced

1 teaspoon Oregano

8 Eggs

3/4 cup crumbled Feta Cheese

1/2 cup Milk

1/2 teaspoon ground Pepper

2 cups chopped fresh Spinach (2.5 oz)

1/4 cup diced Tomatoes

Frank's Red Hot Sauce

Preheat oven to 325.

Heat Oil in a large skillet over medium heat.  Add onion and 1/8 teaspoon salt; cook, stirring occasionally, until starting to soften, about 3 minutes.  Add diced bell pepper and oregano; cook, stirring, until the veggies are tender and start to brown, about 4-5 minutes.  Remove from heat and let cool for 5 minutes.  

Whisk eggs, feta, milk, pepper and remaining 1/8 teaspoon salt in a large bowl.  Stir in spinach, tomatoes, and the veggie mixture, including any residual oil.  Liberally coat a 12-cup muffin tin with cooking spray. Divide the egg mixture among the prepared muffin cups (~1/4 cup each.)

Bake until firm to the touch, ~25-30 minutes.  Let stand for 5 minutes before removing from the tin.  Eat with Frank's Red Hot Sauce.