Monday, November 2, 2015

Bite Size Bounty

Take your favorite frittata recipe and portion it into mini muffin pans to make a savory finger food.  Tonight, I baked the egg portion of the frittata for 10 minutes, placed a dollop of ricotta cheese in the center, sprinkled with diced seasoned tomatoes and baked another 8 minutes. We enjoyed these as the dinner entree, with fresh vegetable crudites and fresh pineapple on the side.

Mini Frittatas

(12 mini frittatas-2 dinner servings)

Beat eggs, egg yolk and milk.  Add cheese.
2 eggs
1 egg yolk
1/4 cup nonfat milk
2 tablespoons Parmesan cheese, grated
Portion into mini muffin tin greased with an olive oil spray.  Bake at 400F. for 10 minutes.

On stove top, saute tomato, shallot, garlic and oregano in olive oil for 6-8 minutes. Set aside.
1 Romano tomato, diced
2 tablespoon shallot, diced
1 garlic clove, minced
2 oregano sprigs, minced
1 teaspoon olive oil 

Top partially baked frittatas with 1 teaspoon ricotta each.
1/4 cup ricotta cheese, part skim
Top each frittata with sauteed tomato mix.
Bake an additional 8 minutes. 

Sprinkle with parsley. 
2 tablespoon parsley, snipped

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