Name: Mini Tomato, Olive & Feta Frittatas
Yield: 4 servings
Ingredients: 10 whole Large Eggs; 1/3 cups Milk; 1/2 cups Cream Cheese, Softened; 1/4 cups Crumbled Feta; 1 whole Roma Tomato, Seeded And Chopped; 1/2 cups Frozen Corn Kernels, Thawed; 1/4 cups Black Olives Sliced; 1/2 teaspoons Salt; 1/4 teaspoons Pepper; 2 teaspoons Dijon Mustard; 1 clove Garlic, Minced; 1 teaspoon Dried Basil; 1/4 cups Asiago Cheese, Grated Fine

Servings: 4 persons

10 whole Large Eggs
1/3 cups Milk
1/2 cups Cream Cheese, Softened
1/4 cups Crumbled Feta
1 whole Roma Tomato, Seeded And Chopped
1/2 cups Frozen Corn Kernels, Thawed
1/4 cups Black Olives Sliced
1/2 teaspoons Salt
1/4 teaspoons Pepper
2 teaspoons Dijon Mustard
1 clove Garlic, Minced
1 teaspoon Dried Basil
1/4 cups Asiago Cheese, Grated Fine

1
Preheat oven to 350u00b0F and spray a muffin tin with nonstick spray. Set aside.
2
In a large bowl, whisk together eggs, milk and cream cheese. I used an immersion blender to get the mixture nice and smooth. Add feta, tomato, corn, olives, salt, pepper, mustard, garlic and basil and stir together. Scoop mixture into prepared muffin tin, filling 12 cups equally. They should be just about full.
3
Bake frittatas for 25-30 minutes until a toothpick inserted into one comes out clean. Sprinkle tops of frittatas with grated Asiago cheese and broil for 3-4 minutes until lightly browned and melted. Let sit for 2-3 minutes before removing from muffin tin, or they'll fall apart as you take them out. They will sink as they cool.
4
The mini frittatas reheat nicely if you have leftovers. Just keep them in an airtight container in the fridge for 2-3 days.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Mini Tomato, Olive & Feta Frittatas

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