Keto Fajita Veggie Egg Cups
How to Make It
Step 1
Prepare the fajita veggies by dicing the onion, mushroom, zucchini, and THAWED broccoli into small pieces. The smaller and more even your dice cuts are the better the veggies will be later on when the egg cups are cooking. For the broccoli from frozen, you can roughly chop the florets since they’ll already be tender enough to break down easily. If you prefer to use raw, fresh broccoli, you may, but expect the broccoli in the final product to be a little firmer. Mix all the diced vegetables together in a small mixing bowl.
Step 2
Heat the olive oil on high heat in a wide pan on the stove. Wait until the oil is hot, then stir the vegetables into the hot pan. Season and stir the vegetables with salt, pepper, cumin, onion powder, paprika, and oregano. If you’d like your vegetables to have some heat, you may add ground cayenne or substitute the paprika for hot paprika. Cook the vegetables down until they have charred edges and are very soft.
Step 3
When the veggies are done, set them aside to cool temporarily. Turn the oven on to preheat to 350 degrees and spray a 6-count muffin tray with pan spray. Spoon the diced veggies into each muffin tin. The muffin tins should be filled about all the way up with vegetables. Next, in a clean bowl, whisk together the eggs, cream, salt, pepper, red pepper, and shredded cheese. Pour the egg batter over the vegetables, filling each egg cup to the brim. Place the muffin tray in your oven and bake for 20 minutes. To test for doneness, there should be no egg moving when you wiggle the tray, and the tops of the egg cups will have light golden brown edges to them. Let the egg cups cool for 5 minutes before removing them from the muffin tray.
Ingredients
- Yellow onion – 2 oz
- Brown mushrooms (Italian or Crimini mushrooms), raw, high in vitamin D – 4 oz
- Zucchini – 3 oz
- Broccoli Frozen Unprepared – 3 oz
- Olive Or Extra Virgin Olive Oil – 2 tsp
- Salt – 0.13 tsp
- Black pepper – 0.13 tsp
- Cumin, ground – 0.25 tsp
- Onion powder – 0.13 tsp
- Paprika – 0.25 tsp
- Oregano, ground – 0.5 tsp
- Raw egg – 5 large
- Cream Heavy Whipping – 0.5 tbsp
- Salt – 0.13 tsp
- Black pepper – 0.13 tsp
- Crushed Red Pepper Flakes – 0.25 tsp
- Colby Jack cheese – 0.25 cup, shredded