Fast Favorite Filled Frittatas

Tasted a similar frittata at a San Antonio B & B and this is as close as I can come to replicating it. I hesitate to give it a specific title because you can add as many different fillings as you can think up and each one is different. In this version, I used some sautéed spinach and mushrooms, sun-dried tomatoes and goat cheese. You can serve these mini quiche or frittata at breakfast or as a lunch 'go with' along side a bowl of soup or as a dinner appetizer. They are easy to assemble, quick to bake, and very tasty too! Wrapped in plastic, these mini frittata will keep well for three days in the refrigerator, or one month in the freezer.
Serves 6
Prep Time: 15 mins
Cook Time: 25 mins

8 Large Eggs
1 Cup Milk
Salt & Pepper
1 Cup Chopped Sautéed Spinach or use frozen, well squeezed of moisture
3/4 Cup Chopped Sautéed Mushrooms
3 Tablespoons Chopped Sun-Dried Tomatoes (although you can substitute here, these give the quiche a burst of flavor no matter what other fillings you choose.)
3 Ounces Soft Goat Cheese (can substitute other cheese, feta, etc. but the goat has a nice tang)

Preheat the oven to 325 and lightly grease a non-stick muffin tin.  I use pam spray oil.
Whisk together the eggs and milk and pour into the muffin cup, diving evenly between each of the cups.
Drop a spoonful of spinach and mushrooms into each cup.
Sprinkle the top of the cups with the sun-dried tomatoes and crumbled goat cheese.
Bake for about 25 minutes, or until the eggs are set and beginning to brown.
Cool for five minutes, then turn over onto a platter.
Cool completely before serving.

These are also lunch box favorites and taste good at room temperature.

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