Mediterranean Mini Frittatas

Mediterranean Mini Frittatas
·         6 large eggs
·         1/4 cup milk or half and half
·         Kosher salt and freshly ground black pepper
·         ¼ cup artichokes in oil drained and thinly sliced
·          cup pitted kalamata olives drained and quartered
·         ¼ cup bottled sweet red peppers drained and chopped
·         ½ cup sun-dried tomatoes in oil drained and chopped
·         ¼ asiago cheese shredded
·         ¼ feta cheese crumbled
·         ¼ cup Italian flat leaf parsley chopped

1.       Preheat the oven to 375 degrees F.
2.      Spray 2 mini muffin tins (with 12 cups each) with cooking spray.
3.      Put eggs and milk, or half and half, in a blender and mix for 1-2 minutes.
4.      Fill each muffin tin ¾ full with the egg mixture.
5.      If using marinated or packaged flavorings, drain the oil from the vegetables before chopping. Evenly distribute the artichoke slices, kalamata olives, red peppers, sun dried tomatoes and asiago cheese among the muffin tins. Fill the tins to the top with more egg mixture then sprinkle with feta and parsley.
6.      Bake until the egg is set, about 10-12 minutes. The eggs will deflate somewhat once removed from the oven and as they cool.
7.      Run a knife around the edges of the frittatas to loosen them from the muffin cups. Serve immediately or at room temperature.

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