Mini Frittatas

<< Mini Frittatas are a delicious appetizer, snack or light meal that can be prepared without too much fuss. This recipe makes it easy to satisfy different tastes - serve a couple of frittatas made with cheese, some without cheese, with or without certain vegetables and herbs, customized as desired. Make sure not to overfill the muffin tins or you'll be as sorry as I was when they spilled over onto the bottom of my oven. Sometimes, good things come from mistakes.

Ingredients:

• 6 large eggs
• 1/2 cup milk
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 cup shredded Cheddar cheese (or lower fat cheese if you wish)
• 3/4 cup finely chopped zucchini
• 1/4 cup sundried tomatoes, chopped
• 2 tbsp. finely chopped red onion
• 2 tbsp. chopped chives (or your favorite herb)

Preheat oven to 350 degrees F. Coat muffin tins with cooking spray.

In a medium or large bowl, whisk together or beat eggs, milk, salt and pepper until well blended. Add remaining ingredients and mix well. Fill muffin tins no more than halfway; the frittatas will puff up as they bake. Mini frittatas will be ready in about 6-8 minutes. Regular size frittatas will bake in 10-12 minutes - check centre of frittatas for doneness - once firm and golden, remove from oven.

Serve plain or spread cream cheese on a cracker, rusk or potato latke and top with frittata.

Source: American Egg Board

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