I was sitting here thinking about making a frittata as I have never made one before and they looked really good. I decided to make them in a muffin tin so everyone can have their own mini frittata. I was thinking what should I put into it and what do I have in my fridge. So I decided on some fresh herbs, cheese and veggies. I call it my science experiment because I wasn’t sure how it would come out at first and I basically was experimenting, but it turned out great.
My Science Experiment aka Herb, Veggie and Cheese Mini Frittatas
Makes 12 mini frittatas
Ingredients
6 eggs
3 scallions finely sliced
1 red pepper, diced
2 small carrots, finely diced
3 tbsp. fresh Italian parsley, chopped
1 tbsp. fresh Rosemary, chopped
1 tsp. dried dill or 1 tbsp. fresh dill, chopped
2 tbsp. grated Parmesan cheese
1/2 cup grated cheddar cheese (not pictured…that was an afterthought)
3 tbsp. 1/2 and 1/2 or milk
1/4 cup water
salt and pepper, to taste
Cooking spray
Directions
Preheat oven to 350 degrees. Spray muffin tray with the cooking spray. Beat eggs well and add all the ingredients and mix well. Pour into the muffin tin, filling each cup half way up. Bake for 30 minutes or until the center comes out clean when tested with a toothpick and tops are light brown. Let cool a few minutes before cutting.
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