Serve these little rounds of delicious flavor as your main course or as an accompaniment to tomato soup. They’re easy, portable and comforting on a cold night.
Makes 36 pieces
Prep time: 10 minutes Bake time: 8-10 minutes
Cooking spray
6 eggs, beaten
1/2 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
Pinch cayenne pepper
1 large potato (about 12 ounces), baked, peeled and finely chopped
2 green onions (about 1/2 cup), white and green parts finely chopped, plus more for garnish
3 tablespoons roasted red pepper, drained, and finely chopped, plus more for garnish
1/2 cup sharp Cheddar or Swiss cheese, shredded
Sour cream, for garnish
1.Preheat the oven to 375°F. Spray 3 mini muffin tins (made for 12 muffins) with cooking spray.
2.In a large bowl, whisk together the eggs, milk, pepper, salt and cayenne pepper. Stir in the potato, green onions, roasted red pepper and cheese.
3.Fill each muffin cup with 1 tablespoon of the egg mixture.
4.Bake until puffed and just set in the center, about 8 to 10 minutes. Let stand 5 minutes. Using a small rubber spatula, gently loosen the frittatas from the muffin cups.
5.Garnish each with a small dollop of sour cream, thinly sliced green onion and finely chopped roasted red pepper. Serve warm or at room temperature.
Make Ahead Tip: Frittatas can be made several hours ahead. Refrigerate, well wrapped, until ready to serve. Reheat slightly in a 250°F oven.
