Note, any measurements listed in directions may be wrong, as they are for a serving size of 24.

Chop red pepper into small pieces. Chop broccoli heads into very small florets. Mince red onion and chives.

Preheat your oven to 375 F.

Generously oil each cup on the muffin tray or deeper pan.

Divide the red pepper, broccoli, and onion equally among the muffin cups or into deeper pan.

Note: to save time, frittatas can be divided among pie tins instead and sliced after baking.

FOR NON-DAIRY VERSION, In a small bowl, whisk together, 4 eggs, 2 tsp chives, unsweetened soy/almond milk, 1/2 tsp salt and 1/2 tsp pepper to taste.

FOR REMAINING: In a bowl, whisk together the remaining eggs, chives, half and half, and 5.5 tsp salt and 5.5 tsp pepper to taste.

Pour the egg mixture into each muffin cup. WRITE DOWN OR INDICATE WHICH ONES ARE NON-DAIRY. Fill the cups almost to the top but not completely.

Place the muffin tray in the oven and cook 20 to 22 minutes or until golden.

Carefully remove the mini frittatas from the muffin tray and serve.