In a Vitamix blender or using an immersion blender combine kosher salt, liquid eggs, and whole milk ricotta on medium to high speed until well-combined and mixture is frothy.
Transfer mixture to a mixing bowl and add in veggies and feta. Use a whisk to combine all ingredients together until well combined.
Place a greased mini muffin mold or silicone mold into a shallow hotel pan then fill the hotel pan with water until it reaches halfway up the outside of the mold. Ladle 0.75 fl oz of egg mixture into each cavity of the mold. Continue stirring as you fill the mold to ensure every bite has an even amount of ingredients.
Carefully place in a 350- degree oven and bake for 15- 20 minutes or until eggs are set.
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