Frittata Recipe

Updated: Sep 16, 2018

Makes 24

12 large eggs

¾ cup lowfat milk

¾ cup green pepper, diced small

1 medium size tomato, diced small

½ shallot, minced fine

1 ½ cups cheddar cheese, freshly grated

Salt and black pepper

Cooking spray

Preheat the oven to 375˚F.

In a large mixing bowl, crack 12 eggs, then add the milk. Whisk until thoroughly combined. Next add the green pepper, tomato, shallot and 1 cup of cheese. Reserve the ½ cup to garnish later. Stir to combine. Generously salt and pepper the egg mixture.

Spray 2 muffin tins with cooking spray. Equally divide the egg mixture between the muffin cups, about ¼ cup each. Once filled, sprinkle the additional cheese on top.

Bake 18 - 20 minutes, or until the eggs are set. Remove them from the oven and let sit 5 minutes before removing.

You can serve them immediately, or allow them to cool completely and store in an air-tight container in the refrigerator up to one week. Before removing them from the pan, take a knife and go around the outside of each frittata to loosen it.

To Freeze: Individually wrap each frittata in plastic wrap and then aluminum foil. Freeze up to 3 months.

To Reheat:

From thawed – remove all the wrapping and microwave for 30 seconds or place in a toaster oven and rewarm.

Recipe by CTWS

Muffin Tin Frittatas

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