By Sandy Kirby Quandt
I asked for the recipe for these tasty, gluten-free muffin frittatas after I tasted them at a recent brunch. Pilot fixed them for our breakfast along with grits and sausage patties.
• cooking spray
• 1 tablespoon olive oil
• 1 cup chopped fresh asparagus
• 1/4 cup chopped green bell pepper
• 2 tablespoons chopped red onion
• 6 eggs
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Spray 12 muffin cups with cooking spray.
Heat olive oil in a skillet over medium heat; cook and stir asparagus, green bell pepper, and onion in the hot oil until softened, 5 to 10 minutes.
Whisk eggs, milk, salt, and black pepper together in a bowl.
Mix cooked vegetables and Cheddar cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup.
Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.
There you have it.
If you think others would appreciate reading this, please share it through the social media buttons.
I wish you well.
Please sign up to receive posts every Sunday, Tuesday and Thursday. Thanks!