Gluten-Free JOC Appetizer: Mini Vegetable Frittatas

Ingredients:

6 large eggs (ensure they're gluten-free)
1/4 cup milk (use a gluten-free alternative)
1/2 cup diced bell peppers (mixed colors)
1/2 cup diced zucchini
1/2 cup diced mushrooms
1/4 cup diced red onion
1/4 cup shredded cheddar cheese (ensure it's gluten-free)
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions:

Preheat your oven to 350°F (175°C) and grease a mini muffin tin with cooking spray or oil.
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper.
Distribute the diced vegetables evenly among the mini muffin cups.
Pour the egg mixture over the vegetables, filling each cup about two-thirds full.
Sprinkle shredded cheddar cheese on top of each frittata.
Bake in the preheated oven for approximately 15-20 minutes or until the frittatas are set and lightly golden on the edges.
Remove from the oven and let them cool for a few minutes.
Use a butter knife to gently loosen the edges of the mini frittatas and remove them from the muffin tin.
Serve these delectable gluten-free Mini Vegetable Frittatas as a tasty appetizer (joc appetizer) for your next gathering or brunch. Enjoy!