Mini Frittatas
Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!
Ingredients:
1 medium zucchini
4 to 6 white mushrooms
6 to 8 mini sweet peppers
16 large eggs
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 tablespoon chopped chives
1/2 cup finely grated Gruyere or Fontina cheese
Vegetable oil cooking spray
Instructions:
1. Lightly spray two 24-mini-muffin tins with vegetable oil spray. Slice zucchini into 1/8-inch rounds. Slice mushrooms lenthwise into 1/8-inch pieces. Core and seed mini peppers and chop into 1/8-inch dice, and set aside.
2. Preheat oven to 400 degrees. In a large mixing bowl, whisk eggs, salt, pepper, and chives, and set aside. Arrange cut zucchini, mushrooms, and peppers in each muffin tin. Ladle egg mixture into each tin, just even with the rim, and sprinkle with cheese.
3. Transfer to oven, and bake until frittatas are set, 8 to 10 minutes. Serve warm, or reheat briefly at 325 degrees.
Makes 48.
From Martha Stewart Living.