Little Baked Frittatas
By Ro Morse
PADUCAH - Banks Market Recipe of the Week - Makes 12 medium size individual frittatas

1 tablespoon unsalted butter
1/2 cup chopped red bell pepper 
1 green onion, finely sliced
1/2 cup minced fresh or frozen broccoli florets 
1 teaspoon minced garlic
10 large eggs
2 tablespoons heavy cream
1 teaspoon  salt
1/4 teaspoon black pepper
1/2 cup shredded sharp cheddar cheese

Place paper liners in medium size muffin baking tin pan. Melt butter in medium hot skillet and sauté bell peppers, onions, broccoli and garlic for a few minutes, just until the veggies are wilted. This brings out their natural flavors. In a separate bowl, beat the eggs. Whisk in the cream, salt and pepper. Stir the sautéed veggies into the egg mixture. Sprinkle in the cheese and gently mix all together. Pour evenly into the paper-lined tins. Remember the mixture will rise a bit while baking. I like to set the whole muffin tin pan on a foil-lined larger baking sheet just in case they spill over. Makes clean-up much easier. Bake in a preheated 350°F oven for about 20 minutes. Check after 15 minutes. Cook just until they are rising up and have just become firm in center. They will be a light golden color. If you have left-overs you can refrigerate or freeze individually for conveniently reheating. 

If you prefer meat or different veggies, substitute total amounts to equal above portions. Then you'll have the right amount to fill each muffin tin. Meats should be cooked and can easily be sautéed in with veggies to add flavor. 

This recipe is shared the week of February 1-5, 2021 on radio stations 
NewsTALK 94.3 FM and AM 570 WKYX. 
Ro's recipes are sponsored by Banks Market 
on Lone Oak Road in Paducah, KY. 
Check out more recipes online or order for curbside pick-up at: 

On the Net:

Banks Market

Published 04:00 AM, Monday Feb. 01, 2021
Updated 07:57 PM, Sunday Jan. 31, 2021



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