Minature Frittata's


1/4 cup heavy cream
cup grated baby Swiss& mozzarella combined
4 tablespoons roasted red pepper


Preheat oven to 375 degrees F. Spray mini muffin tins with non stick spray or use the mini muffin cups.
Whisk eggs, heavy cream, salt and pepper in a large bowl. Blend well, stir in cheese (not all of it, I usually reserve some to put on top) scallions and roasted red peppers. Fill muffins cups almost to the top. I would use a coffee scoop or spoon to avoid a mess. Place remaining cheese over each. Make sure each one has a fair amount of ingredients.
Bake until egg mixture puffs and is just set in the center, roughly 8 to 10 minutes. You will need to loosen the eggs with a rubber spatula if using non stick spray. If using the cups, simply remove and serve immediately.


The fillings for these bad boys are endless. I usually make them on the weekend for brunch and end up nibbling on them on all day. Roasting Peppers is easy, fun and delicious. Store bought is okay, even belong on the five items or less Michael Pollen food rule. Make sure you dry the peppers thoroughly to eliminate moisture. I like to use heavy cream which adds a rich flavor and puffy consistency to these baked eggs; water or milk works just as well depending on your taste.


12 small


Monday, April 4, 2011 - 9:43am


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