Mini pepper and onion frittatas

1/2 red pepper
1/2 green pepper
1/2 medium-small onion
1/2 c. grated sharp cheddar cheese
7 eggs
1/4 c. milk
fresh basil, chiffonade(optional)
salt

Finely dice peppers and onion. Grate the cheese. In a bowl whisk together eggs really well. Add milk and whisk some more. Pour the eggs into a large measuring cup and from the cup pour the egg mixture into a super greased muffin tin, filling about halfway-2/3 of the way full. Take some of the onion and peppers and place in muffin cup. Proceed to fill the rest of the cups with the peppers and onions. If you want to add the fresh basil chiffonade it and do it now. Top with some salt and a sprinkle of cheese. Bake in the oven at 325 for about 25 minutes. Immediately upon taking it out of the oven place a cookie sheet or a cutting board on top and flip the mini frittatas over onto the tray to cool for 5 minutes.