Mini Veggie Loaded Frittatas | The Jewish Week | Food & Wine

Mini Veggie Loaded Frittatas

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Mini Veggie Loaded Frittatas

Courtesy Justin Smith

Servings & Times
  • Makes 16-18

4 eggs plus 1 yolk

1/2 cup plain yogurt

1/4 cup whole milk

1 tbsp whole wheat bread crumbs

1 cup shredded sharp white cheddar

black pepper

2 red peppers, asparagus, spinach, and/or any other chopped veggies

  1. Preheat oven to 400 degrees. Spray mini muffin tin with cooking spray and set aside.
  2. Combine veggies.
  3. Whip eggs, yogurt, milk, breadcrumbs. Season with pepper.
  4. Put a small layer of cheese at the bottom of the tin.
  5. Add 1 tsp of veggies on top of the cheese.
  6. Pour in egg mixture until cup is 2/3 full.
  7. Add another pinch of cheese on top.
  8. Sprinkle with pepper.
  9. Bake for about 20 minutes. Let cool five minutes in pan and then transfer to a wire rack.