Frittata Egg Muffins
12 Large Eggs
3 tablespoons Infused Heavy Cream or Whole Milk
½ teaspoon Salt
½ cup Monterey Jack Cheese, grated
1 cup Yellow Onion, diced
1 ½ cups Red and Green Peppers, diced
½ cup Carrots, shredded
½ cup Chives, chopped
1 tablespoon Olive Oil
½ cup Monterey Jack Cheese, grated (for topping)
Salt to taste
Preheat to oven to 350°F
In a large pan, add 1 tablespoon olive oil and heat until shimmering. Add the onion, peppers, and carrots to the pan and cook until tender.
Once the vegetables are tender, add in the chives and cook until fragrant.
Season with salt, then remove from heat and allow vegetables to cool.
In a medium mixing bowl, crack the eggs then add your heavy cream and ½ teaspoon salt. Whisk until blended.
Whisk in ½ cup of cheese until mixed.
After your vegetables have cooled for a few minutes, stir them into the egg mixture.
Grease a muffin pan with infused butter or your preferred non-stick method.
Fill each muffin cup with about 1/3 cup of the egg mixture, then top with more cheese.
Bake for 13 to 17 minutes, or until the eggs are puffed and appear cooked, and the center of the frittatas jiggle just a bit when you give the pan a gentle shimmy. This happens quickly so keep an eye on them!
Remove the pans from the oven and place them on a cooling rack to cool. Enjoy!