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Mini Frittata with Roasted Red Peppers and Peas

Mini Frittata with Roasted Red Peppers and Peas
Yields
12 servings

A lovely way to start your day! Perfect as an elegant brunch dish.

Courtesy of Amanda Riva of The Hot Plate.

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ingredients

cooking spray
10
large eggs
½
cup milk
¼
cup goat cheese
½
tsp dried oregano
½
tsp dried thyme
¼
cup sliced roasted red peppers
1
cup frozen peas
½
tsp kosher salt
freshly ground black pepper
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directions

Step 1

Preheat oven to 375°F. Place a 12-cup silicone, non-stick muffin pan, or 12 mini baking dishes, on a large baking sheet and spray them well with cooking spray.

Step 2

Whisk together the eggs, milk, cheese, oregano, thyme, and season with salt and pepper.

Step 3

Evenly distribute roasted red peppers and peas between muffin cups. Pour the egg mixture on top, filling each cup 3/4 full. Bake for 35 minutes, or until puffed and golden and a toothpick inserted in center of one of the frittatas comes out clean.

Step 4

Cool 5 minutes in pan on a wire rack. To remove from pan, gently run a knife around the edge of the muffin cup to help release the frittatas. Serve immediately, or continue to cool on wire rack to room temperature before refrigerating.

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My rating for Mini Frittata with Roasted Red Peppers and Peas
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