Wednesday, September 9, 2015

Mini Frittatas

Sorry for the extended absence. Some friends of mine and I took a trip to Dauphin Island over Labor Day Weekend. It was a lot of fun. We all got along great and there was no problem with the ten of us sharing the small beach house. The weather was perfect, the locals were friendly, and we practically had the beach to ourselves. To prepare ourselves for long days soaking up sun rays and catching some waves, we split up who prepared breakfasts for the whole group. For my morning, I decided to make mini frittatas with veggies and four cheeses. Enjoy!


Mini Four Cheese Veggie Frittatas
makes 24
18 eggs
1/2 cup milk
2 cups chopped veggies (I used a mixture of corn, red bell pepper, onion, broccoli, and cauliflower)
4 ounces grated parmesan cheese
4 ounces shredded romano cheese
4 ounces shredded mozzarella cheese
4 ounces shredded provolone cheese
1/2 tsp salt

Preheat your oven to 350 degrees and spray two brownie or muffin pans with nonstick cooking spray. Whisk the eggs, milk, salt, and cheeses together. Stir in the veggies. Divide the eggs between the 12 holes of the pan. Bake for 15-20 minutes, or until the egg is set and a fork comes out clean.

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