Cheesy Jalapeno Mini Frittatas

Cheesy Jalapeno Mini Frittatas

​Prep Time: 10 Min
Cook Time: 20 Min

Yields: 7 Frittatas

What You Need

• 6 Large, Free-Range Eggs
• 2 Jalapenos, 1 x diced, 1 x sliced into rings
• 2 Green Onions, sliced
• 1/4 C Whipping Cream
• 1/2 C Monterey Jack with Hot Peppers, shredded (packed 1/2 cup)
• 1/4 Tsp. Himalayan Salt
• A few Dashes Vegeta Seasoning
• Cracked Pepper

Directions

• Preheat your oven to 350 F
• Whisk your eggs in a medium sized mixing bowl before folding in the diced jalapenos, green onions, cream, Monterey jack, salt, vegeta, and your desired amount of cracked pepper. Stir together until combined.
• Spray 7 slots on your muffin tin with cooking spray. Divide the egg mixture between the 7 slots, making sure to scoop up the cheese / diced veg with every scoop. Once divided, top each one with one or two slices of jalapeno.​

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• Once preheated, bake the mini frittatas for 17 minutes. They will puff up and expand a bit, but they'll deflate once they're out. After the 17 minutes, remove your tray and set it onto a wire cooling rack for 5 + minutes. Use a spoon to go around each slot, loosening the frittata from the tin, and transfer them to a serving plate. 
• Enjoy right away or refrigerate in an airtight container for up to 4 days. I kept mine for quick breakfast sammies on the go. Simply toast an English muffin, reheat your frittatas in the microwave or in a skillet with some EVOO and serve on buttered, toasted English muffins with a slice of cheese. ENJOY!

HAPPY VEG