Ingredients
Serves 6
| 6 | large eggs | |
| ¼ cup | half and half | |
| ½ cup | feta cheese, crumbled | |
| ¼ cup | Pastene Double Roasted Pepper Strips, finely chopped | |
| 4 oz | Pastene Marinated and Quartered Artichokes, drained and finely chopped | |
| 1 Tbsp | Pastene Grated Parmesan Cheese | |
| ⅛ cup | Pastene Pitted Kalamata Olives, chopped | |
| ⅛ cup | Italian flat leaf parsley, chopped | |
| ¼-½ cup | mini mozzarella balls | |
| ⅛ cup | Pastene Sliced Sweet Peppers, chopped | |
| 1 | small bunch of chives, chopped |
Directions
Prep time: 10 minutes | Cook time: 16 minutes
- Preheat oven to 375° F.
- Spray 2 mini muffin tins, 12 cups each, with cooking spray.
- Put eggs and half and half in a blender and mix for 1-2 minutes. Blending the egg allows your frittatas to expand once they are cooked.
- Fill each muffin tin ½ full with egg mixture.
- Chop each of the remaining ingredients and combine together in a bowl.
- Spoon filling into each muffin cup until each is about ¾ full. Add a sprinkle of chive on top.
- Bake until the egg is set, about 16 minutes. The egg will deflate somewhat once removed from the oven as they cool.
- Run a knife around the edges of the frittatas to loosen them from the muffin cups. Serve hot or at room temperature.
- Chef’s note: Place 1 mini mozzarella balls into each egg tin for additional flavor.
