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Small-fry Frittatas
Apr. 12th, 2005 06:22 pmMini-omelettes:
4 large eggs
1/4 cup half-and-half
1/2 teaspoon salt
2 Tablespoons each muffin: assorted mix in
(i.e. shredded cheese, diced veggies, cooked &
chopped meats like bacon, ham, chicken)
Grated Parmesan cheese, optional
Heat your oven to 350 F and coat a 6-cup muffin pan with nonstick cooking spray. Whisk together the eggs, half&half, and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups. Add about 2 T of mix-ins to each cup, then sprinkle on a bit of Parmesan cheese, if you like. Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes. (If necessary, run a butter knife around the edge of each one to loosen them before removing them from the pan.)
Makes 6 mini frittatas. (Family Fun, March 2005)
Note: Doubles for 12 minis wonderfully. Roughly 2 cups of add-ins depending on the size of your muffin tin. Can also use leftover dough for the bottoms. :o)
4 large eggs
1/4 cup half-and-half
1/2 teaspoon salt
2 Tablespoons each muffin: assorted mix in
(i.e. shredded cheese, diced veggies, cooked &
chopped meats like bacon, ham, chicken)
Grated Parmesan cheese, optional
Heat your oven to 350 F and coat a 6-cup muffin pan with nonstick cooking spray. Whisk together the eggs, half&half, and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups. Add about 2 T of mix-ins to each cup, then sprinkle on a bit of Parmesan cheese, if you like. Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes. (If necessary, run a butter knife around the edge of each one to loosen them before removing them from the pan.)
Makes 6 mini frittatas. (Family Fun, March 2005)
Note: Doubles for 12 minis wonderfully. Roughly 2 cups of add-ins depending on the size of your muffin tin. Can also use leftover dough for the bottoms. :o)
