A Frittata is a type of an Italian baked omelet, either simple or can be filled with any variety of vegetable, meat, and cheese, very much like a crust-less quiche or scrambled eggs. A Frittata can be prepared in a frying pan just like an omelete or can be baked in a pie plate, cake pan, or cast iron skillet.
For me, the idea of Mini Frittatas originated from Food Network Channel, 30 minutes meal from Rachel Ray, preparing Frittatas in Muffin cups with Ham & Cheese. This version of mine uses fresh green Bell Peppers & Red onions to keep the taste light but terrific. So, if you want something pretty to serve but easy to make when you're sitting down with the paper/notebook on the weekend or grabbing breakfast on the go as you head out to work, these Mini Frittatas makes an ideal Healthy Breakfast or Sunday Brunch.
Cook Time: 15 minutes Level: Easy Yield: 12 pieces
Ingredients:
- 8 large eggs
- 1/4 cup Whole Milk
- 1 cup Red Onions, finely chopped
- 1 cup Green Peppers, finely chopped
- 1 cup Swiss Cheese, finely chopped
- 1/2 teaspoon freshly ground Black Pepper
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh Italian parsley leaves/fresh Cilantro
- 2 tablespoons melted butter
Directions:
- Preheat oven to 375 degrees F.
- Brush the muffin tin with melted butter.
- Whisk the eggs, milk, pepper, and salt in a large bowl to blend well.
- Heat olive oil in a medium skillet or frying pan over medium heat. Place red onions and green pepper in skillet and saute until peppers become soft, about 5 minutes.
- Remove from heat and stir in cheese, fresh parsley and a little salt and pepper, as you have already seasoned the egg mixture.
- Using a teaspoon, fill the 12 mini-muffin cups halfway with the vegetable-cheese mixture.
- Using a ladle, fill the cups to just below the edge with the beaten eggs.
- Bake until mini frittatas are puffed and golden brown on top, about 15 minutes.
- Remove and let cool to handle{the frittatas will deflate slightly as they cool.}, then arrange the egg bites on a plate and serve.
