Zucchini Parmesan Egg Bites

What you need

• 3 large eggs
• ½ cup grated zucchini (squeezed dry)
• ¼ cup grated Parmesan cheese
• 2 tablespoons heavy cream
• 1 tablespoon olive oil
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Cooking spray
• Fresh chives for garnish

The easy way

1. Preheat the oven to 325°F (165°C) and lightly grease a 6-cup muffin tin with cooking spray.
2. In a bowl, whisk the eggs, heavy cream, Parmesan cheese, oregano, salt, and pepper until smooth.
3. Fold in the squeezed-dry grated zucchini and olive oil until evenly distributed.
4. Pour the mixture into the prepared muffin cups, filling each about three-quarters full.
5. Bake for 20-25 minutes until the centers are just set and no longer jiggly. The tops should be lightly golden.
6. Cool in the pan for 10 minutes before removing. These egg bites must be refrigerated promptly if not eaten immediately; they keep in the refrigerator for up to four days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.