Fructose Free Gluten Free Pepper Jack Mini Frittata Cups
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Learn more →Ingredients
6 servings
- 8 large eggs
- ¼ cup whole milk
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup red bell pepper, finely diced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1 1/3 tablespoons per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 jalapeño, seeded and finely diced
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/6 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- 3 green onions, thinly sliced (green tops only)
- ¾ cup pepper jack cheese, shredded
- 1 tbsp olive oil or cooking spray, for greasing
Instructions
- 1
Preheat the oven to 375°F (190°C). Brush each cup of a 12-cup muffin tin generously with olive oil, making sure to coat the sides and rim of each cup.
- 2
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds.
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