Wednesday, March 6, 2013

Mini Basil, Tomato and Feta Frittatas

The Finished Product!!!
What the frittatas look like going in to the oven.

All puffed up when they first come out of the oven!
I pulled this recipe out of People magazine back in September for its simplicity, but didn't try it out until yesterday.  I made them for a breakfast with my girlfriends and everyone agreed this was "one for the blog"! LOL!  I intend to try a variety of combinations such as sauteed arugula, bacon and mushrooms, or swiss & asparagus, or spinach and sundried tomatoes, or feta, olives & salami....the possibilities are endless!  The nicest thing is that because these are made in muffin cups, you could make personalized frittatas with the minimum of effort!!

6 tsp crumbled feta (I used goat feta)
6 basil leaves, torn
6 grape tomatoes, quartered
Salt and black pepper, to taste
6 large eggs, beaten
Cooking spray
  • Preheat the oven to 360F.
  • Spray a 6 cup muffin tin with cooking spray.  Divide feta, tomatoes, basil, salt and pepper equally in each muffin cup.
  • Pour the eggs equally among the tins and gently mix the ingredients together in each cup.
  • Place in the oven for 20 minutes.  Remove from oven and let sit for 5 minutes before removing from the muffin cups.
  • Serve and ENJOY!    
*These are really puffy when they first come out of the oven, but will deflate as they cool - doesn't affect the flavour in any way! *  

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