Preheat to oven to 177°C
In a large pan, add 15ml 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 2.5ml salt. Whisk until blended.
Whisk in the 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 just under 80ml 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!
