Instructions
1.
Preheat the oven to 375 degrees F.
3.
Put eggs and milk, or half and half, in a
blender and mix for 1-2 minutes.
4.
Fill each muffin tin ¾ full with the egg
mixture.
5.
If using marinated or packaged flavorings,
drain the oil from the vegetables before chopping. Evenly distribute the
artichoke slices, kalamata olives, red peppers, sun dried tomatoes and asiago
cheese among the muffin tins. Fill the tins to the top with more egg mixture
then sprinkle with feta and parsley.
6.
Bake until the egg is set, about 10-12
minutes. The eggs will deflate somewhat once removed from the oven and as they
cool.
7.
Run a knife around the edges of the
frittatas to loosen them from the muffin cups. Serve immediately or at room
temperature.
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