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Receta Muffin Frittatas
by Rene Astudillo

Muffin Frittatas

When I was growing up in the Philippines, we always had eggs for breakfast. My mom would usually prepare scrambled eggs and divide it into 12 equal portions and onto individual plates -- for mom and dad, 8 kids, my aunt and our house help.

Fast forward to 2015. Reminiscing those days at the family breakfast table. There's one thing I would do differently: prepare egg frittatas served from muffin molds -- all 12 of them.

So if you have to prepare breakfast for 12, here's the recipe. Each one gets an equal portion!

Calificación: 5/5
Avg. 5/5 1 voto
  Estados Unidos American
  Raciónes: 12

Ingredientes

  • 6 eggs
  • 3/4 cup baby spiniach
  • 1/2 cup green bell pepper, sliced into tiny cubes
  • 1/2 cup red bell pepper, sliced into tiny cubes
  • 3/4 cup shredded Cheddar cheese
  • 1/2 cup low-fat milk or half and half
  • 1 small onion, chopped
  • Salt and pepper to taste
  • 1 tbsp Olive oil
  • Cooking spray to grease the muffin cups

Direcciones

  1. Pre-heat oven to 350 degrees F.
  2. Spray 12 tin or ceramic muffin cups with cooking spray.
  3. Heat Olive oil in a pan over medium heat.
  4. Add in green and red bell pepper, and onions and cook for about 10 minutes.
  5. In a medium whisk eggs, milk and add salt and pepper to taste.
  6. Add cooked vegetables and Cheddar cheese and mix well.
  7. Add spinach and mix well.
  8. Spoon about 1/4 cup of the mixture into each muffin cup.
  9. Bake in oven until frittatas are set and lightly browned (15-20 minutes).
  10. Remove from heat and transfer muffins into a serving plate. Serve with your favorite breakfast meat and toast.