VEGGIE FRITTATA CUPS

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VEGGIE FRITTATA CUPS image

Found this incredibly easy recipe in a Kraft cookbook. It reminds me of the mini quiches I get at GFS, only these are much more economical. Could be served either as an appetizer or a side dish. Photo: www.lifebyluciene.com

Provided by Ellen Bales

Categories     Vegetable Appetizers

Time 35m

Number Of Ingredients 8

2 Tbsp oil
2 1/2 c frozen shredded hash browns
2 c cut-up mixed vegetables (broccoli florets, chopped red peppers, shredded carrots)
1 c shredded sharp cheddar cheese
8 eggs
3 Tbsp milk
1/4 c grated parmesan cheese
salt and pepper to taste

Steps:

  • 1. In a large nonstick skillet heat oil on medium-high heat. Add potatoes, remaining vegetables, and salt and pepper to taste; mix lightly.
  • 2. Cook 6 to 8 minutes or until potatoes are browned, stirring occasionally. Spoon into 12 muffin pan cups sprayed with cooking spray; top with shredded cheese.
  • 3. Whisk remaining ingredients until blended; pour over mixture in muffin cups.
  • 4. Bake in a preheated 375-degree oven for 15 minutes or until knife inserted in centers comes out clean. Cool 5 minutes before removing from pan to serve.

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