RECIPE: Martha Stewart's Mini Frittatas

Martha Stewart Mini Frittatas
Makes 4 Dozen

Vegetable Cooking Spray
18 Large Eggs
2 teaspoons coarse salt
¾ teaspoon freshly ground pepper
1 tablespoon fresh chives
1 medium zucchini trimmed and cut into 1/8” rounds
4 to 6 white mushrooms, cut lengthwise int 1/8” thick slices
1 red bell pepper, ribs and seeds removed, flesh cut into 1/8” dice
1 yellow bell pepper, ribs and seeds removed, flesh cut into 1/8” dice
1/ cup finely grated Gruyere or fontina cheese

Preheat oven to 400. Lightly coat four 12-cup or two 24-cup mini muffin tins with cooking spray; set aside. Whisk eggs, salt, pepper and chives in a large bowl; set aside. Put 1 zucchini round, 1 mushroom slice, and about 1 teaspoon bell peppers into each muffin cup. Ladle egg mixture into each cup to fill; sprinkle with cheese, dividing evenly. Bake until set, 8 to 10 minutes. Serve warm.


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