Flavorful individual frittatas perfect right out of the oven or refrigerated for 3-4 days
Course Breakfast, Snack
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4(click to scale)
Calories 170kcal
Ingredients
1ozfresh red bell peppersdiced fine
1ozfresh red bliss potatoesdiced
1ozfresh eggplantpeeled, small dice
1ozfresh red onionschopped fine
1 1/2tspcanola oil
1/2tspkosher salt
1/4tspground black pepper
8spraycooking spray
5eaegg
1/4cupwhole milk
2/3ozasiago cheeseshredded
Instructions
Wash produce and roughly dice vegetables. Toss the vegetables with canola oil, half of the salt and half of the pepper. Roast in 400°F oven until potatoes are tender and vegetables are nicely caramelized. Cool slightly.
Spray muffin pan with cooking spray. Divide roasted vegetables evenly among muffin cups.
In a bowl, mix together eggs, milk, and remaining salt and pepper. Pour egg mixture evenly into muffin cups. Egg mixture should fill muffin cups almost to rim. Top with asiago cheese. Bake at 325°F degrees for about 12 minutes or until cooked through. Use pairing knife and an offset spatula to unmold frittatas.