Instructions

1. Preheat the over to 375 degrees Fahrenheit
2. In a skillet or a saute pan add 1-2 teaspoon of olive oil and saute sliced shallots, minced garlic, chopped scallions, diced peppers, and tomato.
3. Cook for about one minute, stirring frequently, then add chopped spinach, if the spinach is frozen: Place in a colander or strainer, run cool water over the vegetables until thawed, and drain (squeeze water from spinach). Or place the package in a resealable plastic bag, and submerge in cold water until thawed. Add spinach to the skillet or a saute pan and cook for a minute or so.
4. Add about 2 tablespoons of milk and stir. Any milk on hand.
5. Add seasoning; Sea salt and ground black pepper to taste, and a teaspoon of dried parsley.
6. Lightly oil each cupcake cup all around it, then add about a tablespoon full of sauteed veggie mixture.
7. Mix eggs with eggs whites then add 1/2 Tablespoon of all-purpose flour, or 1 1/2 teaspoons (one and a half teaspoons) of arrowroot starch, potato starch or cornstarch. Add a pinch of salt because you will not need more than that, and 1/4 teaspoon of ground black pepper. Mix everything well to combine.
8. Now, pour the egg mixture over the veggies leaving just enough room for frittata to rise so do not our eggs all the way to the edge (leave about 1/4 of an inch/ 0.6 cm).
9. Using a form mix eggs and veggies just a bit to combine.
10. Add a good sprinkle of shredded cheese on the top and bake for about 25 minutes.
11. Allow it to cool down for about 2-3 minutes before pulling frittatas out of the cups. You may use a butter knife to go around the cup to separate the frittata from the pan just in case

Instructions

Quick Homemade Chili:

1. In a large pot, saute chopped onion, minced garlic, sliced celery and diced bell pepper. Cook at medium-high heat for about 5 minutes or until all the vegetables are tender looking. Splash a bit of beef broth or water and stir scraping the bottom of the pan.
2. To that add ground beef and saute for about 7 minutes or until the beef is completely cooked. Add a pinch of salt and black pepper and stir well.
3. Add chilli beans, preferably in chilli sauce. You could add corn as well, it gives you a burst of sweetness and colour as well but you do not have to add corn. Mix well to combine and then add tomato sauce and chilli seasoning. Mix it again and taste to see if you need to add more salt and pepper. Season it according to your taste.
4. Cook at the medium heat for about 10 minutes. The chilli needs to be a bit thicker than your usual chilli because we going to bake it in the muffin tin. At this point, after cooking for about 10 minutes you can eat it.

Beef Chili Cups

1. Preheat the oven on 350F
2. Defrost pie crust if it is frozen. You can use other things for crust such as rolled out puff pastry, filo dough or rolled out biscuits. I am using store-bought pie crust.
3. Using a larger cup (larger than your muffin tin cup opening 3 1/2 to 4 inches), press into the rolled out pie crust and cut out a circular curst that we gong to use. You may use cookie cutters as well. Glass or a cup works fine as well. After you cut out all, and you have still dough left, roll out again and again until all the dough is gone. Note that the dough will rise for a bit.
4. Grease the baking muffin pan/s and place pie crusts in each muffin tin. Press down to secure. Use a fork and pierce the bottom of the crust with a fork just a few times. Bake for 10 minutes in the oven.
5. Pull muffin tin out then add about 2 to 3 tablespoons of the chilli in the middle of the crust.
6. Top each with shredded cheese. I shred my own cheese block.
7. Bake for 12 minutes to up to 15 minutes
8. Allow chilli cups to cool down for about 5 to 10 minutes. Run a knife on the side of the muffin tin cup and carefully pull them out and place on the plate.
9. Serve with a dollop of sour cream, a bit of scallion or chopped parsley and chilli flakes for garnish.

Look at the instructional pictures bellow.