Mini Frittatas

These Mini Frittatas are easy and colorful little appetizers full of flavor!

olive oil for muffin tins

1 medium zucchini

6 white button mushrooms, wiped clean

16 large eggs

2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

1 Tbsp. snipped chives

1 red bell pepper, seeds and ribs removed, cut into 1/8 inch dice

1 yellow bell pepper, seeds and ribs removed, cut into 1/8 inch dice

1/2 cup finely grated Gruyere or fontina cheese

Lightly brush two 24 mini muffin tins with oil.

Slice zucchini into 1/8 inch rounds.

Slice mushrooms lengthwise into 1/8 inch pieces.

Preheat oven to 400 degrees.

In a large mixing bowl, whisk eggs, salt, pepper and chives and set aside.

Arrange the zucchini, mushrooms and peppers in each muffin tin.

Ladle egg mixture into each tin, just even with the rim and sprinkle with cheese.

Bake until the frittatas are set, about 10 minutes.

Serve warm.

Makes 4 dozen

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