Mini Pepperoni Frittatas
Mini frittatas can be made a day or two ahead of a buffet and reheated. Serve on toast rounds. Or just plain nice to have ready for a quick breaky over the busy season.
Steps
Preheat oven to 350f.
Seed and chop three tomatoes and thinly slice the fourth.
Butter a muffin pan.
In a bowl , whisk eggs with milk , salt and pepper.
Stir in cheese , onions , chopped tomatoes and pepperoni.
Pour equal amounts of egg mixture into prepared muffin tins.
Top each frittata with a slice of tomato.
Place in centre of preheated oven and bake for 25 to 30 minutes or until set in the centre.
Cool on a rack in pan for 10 minutes.
Using a blunt knife , loosen frittatas all around and lift out.
Cool to room temperature , if storing.
Wrap individually in plastic wrap.
Store in refrigerator for up to 3 days.
Frittatas can be reheated in microwave on medium power before serving.
Ingredients
plum tomatoes, eggs, milk, salt, pepper, mozzarella cheese, green onion, pepperoni