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Mediterranean Mini Frittatas

Eggs just might be one of those miracle ingredients. You know, the kind that can easily morph into breakfast or brunch then slide onto lunch and slither into brinner. Yep, breakfast + dinner = BRINNER! Bring on the mini fritattas.

INGREDIENTS

  • 6 large eggs
  • ¼ cup milk or half and half
  • Kosher salt and freshly ground black pepper
  • ¼ cup artichokes in oil, drained and thinly sliced
  • ⅓ cup pitted DeLallo Pitted Calamata Olives, drained and quartered
  • ¼ cup bottled DeLallo sweet red peppers, drained and chopped
  • ½ cup DeLallo Sun-Dried Tomatoes, drained and chopped
  • ¼ asiago cheese, shredded
  • ¼ feta cheese, crumbled
  • ¼ cup Italian flat leaf parsley, chopped

DIRECTIONS

  1. Preheat the oven to 375 degrees F.
  2. Spray 2 mini muffin tins (with 12 cups each) with cooking spray. (I use this mini muffin tin
  3. Put eggs and milk, or half and half, in a blender and mix for 1-2 minutes.
  4. Fill each muffin tin ¾ full with the egg mixture.
  5. If using marinated or packaged flavorings, drain the oil from the vegetables before chopping. Evenly distribute the artichoke slices, kalamata olives, red peppers, sun dried tomatoes and asiago cheese among the muffin tins. Fill the tins to the top with more egg mixture then sprinkle with feta and parsley.
  6. Bake until the egg is set, about 10-12 minutes. The eggs will deflate somewhat once removed from the oven and as they cool.
  7. Run a knife around the edges of the frittatas to loosen them from the muffin cups. Serve immediately or at room temperature.

Mediterranean Mini Frittatas

Eggs just might be one of those miracle ingredients. You know, the kind that can easily morph into breakfast or brunch then slide onto lunch and slither into brinner. Yep, breakfast + dinner = BRINNER! Bring on the mini fritattas.