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Mini Frittatas https://www.metro.ca/userfiles/image/recipes/frittata-miniatures-6694.jpg PT10M PT40M PT50M
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.
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2 medium white-flesh potato, peeled and diced 1 small onion, diced 1 Tbsp. (15 mL) olive oil 9 large egg 1/4 cup (60 mL) milk 1/2 tsp. (2 mL) Salt 1/2 tsp. (2 mL) ground turmeric 5 oz (150 g) provolone cheese, grated 1/2 cup (125 mL) corn kernels
Mini Frittatas

Mini Frittatas

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6
servings
0:10
Preparation
0:40
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    medium white-flesh potato, peeled and diced
  • 1
    small onion, diced
  • 1 Tbsp.
    (15 mL)
    olive oil
  • 9
    large egg
  • 1/4 cup
    (60 mL)
    milk
  • 1/2 tsp.
    (2 mL)
    Salt
  • 1/2 tsp.
    (2 mL)
    ground turmeric
  • 5 oz
    (150 g)
    provolone cheese, grated
  • 1/2 cup
    (125 mL)
    corn kernels
Imprimer ma sélection

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.

Source : Saputo

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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