Heat 1 tablespoon oil in a medium skillet over medium heat.
Add onion and 1/8 teaspoon salt; cook, stirring, until starting to brown, about 4 minutes.
Set aside to cool for 5 minutes.
Lay phyllo sheets on a clean, dry work surface.
Pour the remaining 2 tablespoons oil in a small bowl.
Place a sheet of phyllo on a clean cutting board.
Lightly brush with oil.
Lay another sheet of phyllo on top and lightly brush with oil.
Cut the phyllo into 6 pieces (in half horizontally and in thirds vertically).
Place one square in a muffin cup, pressing it down the bottom and sides.
Add another square, alternating the position so the sides of the muffin cup are covered.
Repeat the process with the remaining squares; then with the remaining phyllo sheets and oil.
Fill each phyllo cup with a scant 1/4 cup of the egg mixture.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
