Air Sous Vide Vegetable Frittata

Baking/Cooking Instructions:

1. Chop mushrooms, asparagus, kale, and garlic.
2. Heat skillet to a med-high heat with olive oil.
3. Add chopped mushrooms, asparagus and garlic to hot skillet and sauté for 5 mins then add kale and continue to sauté until kale has wilted.
4. Set vegetables aside to cool.
5. Add salt, pepper, and heavy cream to eggs and blend well with an immersion blender.
6. Place glass jars or ramakins on baking tray and spray with cooking spray.
7. Evenly divide vegetables into jars or ramakin.
8. Top vegetables with goat cheese then evenly pour egg mixture into each jar or ramakin.
9. Place baking tray with jars into center rack of oven and select Air Sous Vide mode. Set temperature to 170°F/ 77°C for 1 hour or until internal temperature reaches 150°F/65°C
10. Once cooking has completed top with chopped chives and Enjoy!

Note: Store in sealed jar for up to 5 days in refrigerator.