Sunday, November 6, 2011

Mini Mediterranean Frittatas

Mini Mediterranean Frittatas

8 eggs
4 egg whites
½ cup milk
2 tablespoons olive oil
1 box of frozen artichokes, cooked (see directions on package)
1 clove of garlic, minced
1/3 cup diced sun dried tomatoes
1/3 cup feta
salt and pepper to taste

Preheat oven to 375 degrees F. Prepare a 12-cup muffin tin by coating each cup with cooking spray.
In a large bowl, whisk together eggs, milk, salt and pepper. Set aside. In a skillet, add olive oil, artichokes, garlic and sun dried tomatoes. Sauté 3-4 minutes or until the artichokes start to brown.  Divided the artichoke mixture evenly into the muffin tin.  Pour eggs over the artichokes and add the crumbled feta. Bake until the egg is set and the tops of the frittatas are starting to brown, 25 to 30 minutes. Run a knife or thin metal spatula around the edge of each frittata and gently lift them out. Serve immediately.
(If you have leftovers, let them cool for about 15 minutes, then store in an airtight container. Reheat in a 350 degree oven or toaster oven for 3 to 4 minutes.)

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