Ingredients
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3 tbsp olive oil
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3/4 cup diced onion
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1 1/4 lbs fingerling potatoes
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1/2 tsp salt, divided
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Cooking spray
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6 large eggs
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1/3 cup whole milk
Steps
1
Preheat oven to 350°F. In a 12-inch skillet, heat the oil on medium-high. Add the onions and cook 5 min., until golden and tender, stirring often.
2
Meanwhile, thinly slice the potatoes and place in a medium microwave-safe bowl. Season with ¼ tsp salt. Cover with vented plastic wrap and microwave 4–5 min., until tender.
3
Coat the cups of a 12-cup muffin pan with the cooking spray. In a large bowl, beat the eggs, milk, and remaining ¼ tsp salt until smooth. Season with pepper.
4
To the muffin pan cups, add the potatoes and sautéed onions, alternating between. Divide the egg mixture among the cups. Bake 18–20 min., until eggs are set and edges are brown.
