This time of year, your garden's bounty can help as your family gets back to schedules, school and activities. These frittatas are made in muffin tins so they can be grab-and-go or sit-down friendly. Pack them in your child's lunch for a nice change from a sandwich. The mini-muffins also make a nutritious breakfast.
MUFFIN FRITTATAS
Makes: 12 mini frittatas
2 Tbsp butter
1 onion, chopped
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp freshly ground pepper
1 sweet red pepper, seeded and chopped
1 small zucchini, chopped
1 tomato, chopped
1/2 cup chopped smoked turkey
1 1/2 cups all-purpose flour
2 tsp baking powder
3/4 cup 2 per cent milk
4 eggs
2 cups shredded Swiss cheese
3 Tbsp minced fresh parsley (optional)
In a large skillet, heat butter over mediumhigh heat; add onion, oregano, salt and pepper. Cook, stirring, until onion is softened, about 3 minutes. Add red pepper and zucchini; continue cooking until vegetables are softened, about 4 minutes. Remove from heat and stir in tomatoes and smoked turkey. Set aside.
Meanwhile, in a large bowl, whisk flour and baking powder together. In another bowl, whisk milk and eggs. Stir dry and wet ingredients together. Fold in vegetable mixture, cheese and parsley, if using. Stir gently to combine.
Using a 1/2-cup measure, fill 12 paper minimuffin cups placed in a muffin tin.
Bake in a 425 F oven until puffed, firm and golden, about 25 minutes. Let cool slightly before removing from tin.
Note: Individually wrapped, the muffins can be refrigerated for up to 3 days. Re-warm as needed.
Source: Egg Farmers of Ontario
