Mini Frittatas
Ingredients
- Mini Frittatas
- The vegetables can be cut the day before and stored in the refrigerator. You can serve these with a pre-made tomato sauce on the side. They are great for an appetizer or brunch.
- Makes 48
- 1 medium zucchini
- 4 to 6 white mushrooms
- 1 red bell pepper
- 1 yellow bell pepper
- 16 large eggs
- 3 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons chopped chives
- 1 cup finely grated Gruyere, fontina or Parmesan cheese
- Vegetable-oil cooking spray
Instructions
Lightly spray two 24-mini-muffin tins with vegetable-oil spray. Slice zucchini into 1/8-inch dice. Slice mushrooms into 1/8-inch dice. Core and seed red and yellow bell peppers. Chop into 1/8-inch dice, and set aside.
Preheat oven to 400 degrees. In a large mixing bowl, whisk eggs, salt, pepper, and chives. Add vegetables and cheese and ladle egg mixture into each tin, just even with the rim.
Transfer to oven, and bake until frittatas are set, 8 to 10 minutes and lightly golden brown. Serve warm, or reheat briefly at 325 degrees.
