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
