Mini Frittatas
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 40 min |
| Total: | 50 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Eggs |
| Source: | Saputo |
Recipe ingredients
- 2 medium white-flesh potatoes, peeled and diced
- 1 small onion, diced
- 15 ml (1 Tbsp.) olive oil
- 9 large eggs
- 60 mL (1/4 cup) milk
- 2.5 mL (1/2 tsp.) salt
- 2.5 mL (1/2 tsp.) ground turmeric
- 150 g (5 oz) Saputo provolone cheese, grated
- 125 mL (1/2 cup) corn kernels
- 1 sheet nori seaweed
Preparation
Preheat the oven to 180°C (350°F).
Line 6 muffin tins with paper baking cups and spray the cups with cooking spray.
In a saucepan, boil the potatoes until just tender. Drain and set aside. In a skillet, sauté the diced onion and potato pieces in the olive oil without browning.
In a bowl, whisk together the eggs, milk, salt and turmeric.
Divide the onion-potato mixture equally among the muffin cups. Do the same with the provolone and corn, then add the egg mixture. Bake in the centre of the oven for 15-20 minutes or until set.
Decorate the frittatas with nori shapes, arrange on a bed of alfalfa sprouts and garnish with asparagus tips and carrot flowers.
Suggestion
Instead of nori, use green or black olives, red peppers, etc.All rights reserved © Saputo inc. 2010
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