April 22, 2012

Week 56, Recipe 4: Muffin Tin Frittatas

  • These are great! Easy to make and leftovers keep well. Modify them according to what veggies you have on hand and what meat (try ham, bacon, sausage, etc.) you want.
  • Recipe makes 12 muffin-tin frittatas.
  • 8 eggs
  • 1/2 c. milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 c. shredded cheese of choice
  • 1 c. of chopped veggies of choice (chop them pretty fine) - try bell peppers, green onions, zucchini, mushrooms, asparagus, etc.
  • 1/2 c. cooked, chopped (or crumbled) meat of choice (optional)
  1. Spray a 12-cup muffin tin well with oil. Preheat oven to 375.
  2. Whisk milk, eggs, salt and pepper in a large bowl.
  3. Sauté veggies over medium low heat in a little butter for about 3-5 minutes or until just softened. Mix with cheese and meat (if using) in a bowl.
  4. Place a small amount of veggie/cheese/meat mixture in each muffin tin. Pour egg mixture in each cup, filling about 2/3 full.
  5. Bake about 20-25 minutes or until set in the center (you can broil them for a few minutes at the end in order to brown the tops a bit). Remove and serve or cool on a wire rack before refrigerating for later.

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