Mini Frittata Muffins With Chard and Caramelized Onions

Servings: 12 muffins
Prep Time: 10 minutes
Cooking Time: 12 minutes
Required Equipment: muffin tin

1 bunch Swiss chard (or sub dark leafy green of choice: kale, collard greens, spinach), stems removed and finely chopped, leaves chopped well. Keep stems and leaves separate.
1 red onion, diced small
8 eggs
4 Tbs olive oil
¼ tsp Pink Himalayan sea salt
⅛ tsp black pepper

Preheat oven to 350F degrees.
Heat a large pan over medium heat. After 1 minute, add oil and let heat for another minute.
Add chopped onion. Let onion cook for 15-20 minutes, stirring occasionally until well caramelized. If you prefer, sweeter more caramelized onions, let cook more.
Once onions are done to liking, add chard stems and cook 5 minutes until soft.
Add chard leaves and cook for 2 minutes until wilted and bright.
Set aside and let cool.
Whisk eggs in a large bowl until about ⅓ expanded in volume.
Grease a muffin tin with a small amount of olive or coconut oil.
Drain the liquid from the chard mixture by tipping the pan and holding the chard mixture in with a spatula or plate.
Divide the chard mixture into 12 muffin tins.
Pour egg mixture evenly over each section, leaving about ½ inch space on top (too full and muffins will expand over the edge).
Bake for 12-15 minutes until eggs are set.
Let cool and store in the fridge for up to a week.