Preheat the the grill to high or if using a grill pan place over the high heat.
Whisk together the red pepper flakes, vinegar, 1/4 cup olive oil, salt and pepper in a medium bowl. Set aside.
Lightly brush eggplant, red onion and peaches with remaining teaspoon of olive oil and season with salt and pepper.
When grill is hot, position eggplant, red onion and peaches on the grill. Cook until tender, about 5 minutes per side. Transfer from heat to a large bowl.
While the grilled produce is still warm. Spoon vinaigrette over produce. Garnish with oregano.
Serve as a side or on a bed of summer greens. Enjoy!
Whisk together eggs, milk, salt and pepperoni medium mixing bowl. Set aside.
Heat olive oil in a large skillet over medium high heat. When oil begins shimmer, add shallot and chopped broccoli. Sauté until shallot is translucent, about 3 minutes.
Add greens to the skillet and toss until green just begins to wilt.
Remove from heat and spoon 2 tablespoons of greens mixture to each muffin slot.
Pour egg mixture into each slot so that it fills each slot 3/4 of the way.
Pop tray into the oven and cook for the 20-25 minutes, or until the egg coagulates.
Remove from oven and allow to cool for 5 minutes. Remove mini frittatas from the tin and serve. Enjoy!
