Ingredients
- 1 tablespoon olive oil
- 1 large sweet onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 red bell pepper, chopped
- 1 jalapeño pepper, finely chopped (optional)
- 12 large eggs, whisked
- ½ teaspoon black pepper
- ¼ teaspoon salt (optional)
How to Make It
- Preheat oven to 350°F (175°C).
- Sauté onions in olive oil over medium-high heat for 2-3 minutes. Add peppers and continue cooking for another 2-3 minutes.
- While peppers are cooking, whisk eggs in a large bowl.
- Once onions/peppers are cooked, remove from heat and let cool for a few minutes. Dump in egg mixture and stir well, sprinkling in the salt and pepper.
- Coat a large muffin pan with olive oil spray or coconut oil. Using a ¼-cup (60 ml) measuring cup, fill each muffin cup.
- Place in oven for 10–15 minutes. Remove them once the tops get high, fluffy and golden brown. Pop them out with a butter knife or thin spatula.