This recipe is almost entirely taken from Martha Stewart’s recipe for mini frittatas – except that we added a cup of milk to make the eggs fluffier. We highly recommend this alteration 🙂
Prep Time: 30 minutes
Cook time: 15 minutes
zucchini – 1 medium
white mushrooms – 4 – 6
red bell pepper – 1
yellow bell pepper – 1
milk – 1 cup
eggs – 16 large
salt – 2 teaspoons
ground black pepper – 3/4 teaspoon
chives – 1 tablespoon chopped
Gruyere or fontina cheese – 1/2 cup finely grated
Vegetable-oil cooking spray –
Lightly spray two 24-mini-muffin tins with vegetable-oil spray. Slice zucchini into 1/8-inch rounds. Slice mushrooms lengthwise into 1/8-inch pieces. Core and seed red and yellow bell peppers. Chop into 1/8-inch dice, and set aside.
Preheat oven to 400 degrees. In a large mixing bowl, whisk eggs, milk, 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.
Transfer to oven, and bake until frittatas are set, 8 to 10 minutes. Serve warm, or reheat briefly at 325 degrees.