Mini Garden Frittatas
Miz Helen's Kitchen
24 Mini Frittatas
Ingredients
1 green bell pepper, chopped fine
1 red bell pepper, chopped fine
1 small zucchini, chopped fine
5 white mushrooms, chopped fine
16 large eggs
2 teaspoons seasoned salt
1 teaspoon black pepper
1/8 teaspoon cayenne pepper
3 tablespoons chives, chopped fine
1 cup pepper jack cheese, grated
Spray cooking oil
fresh parsley for garnish
Directions
Place the bell pepper's, zucchini, and mushrooms into a food processor and pulse on chop about 3 times and you will have a beautiful fine chop for the vegetables.
Spray the muffin tins and set aside.
In a large mixing pitcher beat the eggs, add the seasoned salt, black pepper, and cayenne pepper and beat until blended well.
Add the chopped chives and beat to blend.
Place 1 to 2 heaping tablespoons of the chopped vegetables in the bottom of the oil sprayed muffin tins.
Very carefully pour the beaten eggs over the vegetables filling just to the rim.
Place the muffin tin into a preheated 425 degree oven. Bake for 10 to 13 minutes or until set in the center.
Remove from the oven and let cool for a few minutes before removing from the muffin tin.
These Frittatas will freeze for up to 3 months.
Enjoy!