A lovely way to start your day! Perfect as an elegant brunch dish.
Courtesy of Amanda Riva of The Hot Plate.
ingredients
directions
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.
Whisk together the eggs, milk, cheese, oregano, thyme, and season with salt and pepper.
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.
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.