Mini Frittatas

September, 2019

Breakfast really is the perfect lunch, and these mini frittatas are no exception.

2 tbsps extra-virgin olive oil

3 scallions, chopped

1 red pepper, seeded and diced

1/2 cup sliced mushrooms

5 large eggs

1/4 cup milk or cream

1/4 cup chopped parsley

1/2 tsp salt

1/2 tsp freshly cracked pepper

1/3 cup grated sharp cheddar or crumbled feta

1 cup chopped deli meat of your liking
(we used ham)

3 Roma tomatoes, sliced into 12 circles

Preheat your oven to 350˚F, and prepare your muffin tins (or mini tart pans) with a generous amount of butter or cooking spray. Next, warm the olive oil in a large skillet over medium-high heat, and add the chopped scallions, red peppers and mushrooms. Sprinkle with salt and pepper to taste, and sauté until softened (3 to 5 minutes). While that cooks, whisk together the eggs, milk, parsley, salt and pepper in a mixing bowl.

Place a spoonful of sautéed vegetables in each muffin hole, and follow with the cheese and chopped deli meat. Fill each muffin hole with the egg mixture, top with a tomato slice and bake in the preheated oven for 18 to 20 minutes.