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!
Pulse pine nuts in a food processor until separated into small pieces. Scrape down sides, then add garlic and olive oil. Pulse until ingredients are finely chopped in chunks, but not a paste texture—stop and scrape sides with spatula when needed
Add the herbs, lemon juice, zest, salt, and pepper and pulse until incorporated—stopping every 15 seconds or so to scrape the sides.
Finally, add in the large cheese chunks and pulse until ingredients are finely chopped (but not pasty). Adjust seasoning with salt and pepper if needed. Enjoy on toast, roasted vegetables, pasta or marinade for fish!
