Mini Frittatas

How y'all doing? Hope everyone had a wonderful Christmas with family or friends.And all those on vacations, enjoy!!!!  We had a very beautiful one with friends , good food and wine. But the fact that the holidays are not yet over makes these days a special one, isn't it?

I have a very happy news to share... My Uzhunna vada and Thenga chammanthi post has been selected as one of the best 30 recipes of the year by Chacko's kitchen . What better way to mark a blissful end and bid farewell to an year . Congrats to all the winners and Hats off to Susan & Abraham, Thas , Smitha and Alka for making the event a wonderful one :)...

Well, my gibber about not seeing snow has finally come to an end with the blizzard we were having for the last two days. Around 25 inches of snow..oooh!!!! This is definitely gonna be my Gold standard to measure all the others which would follow..Its not like this is my first snow, but somehow I associate these holidays with snow , that's it. I was really enjoying the gusty wind blowing and drifting the snow on the first day , but later it puts even me in a tizzy. But I'll tell you there is something peaceful and soothing about the snow, if its minus heavy winds.

So lets make something to forget the snow. This is adapted from Martha's magazine. I had the frittata first in a cafe in Bahamas last year and instantly fell in love with it. But that was the big one which you make in a pan. So later when i was searching for a recipe , i groped on this. Though i wasn't sure, I made it and N liked it so much. 

Trust me making frittata in a muffin tin is such an effortless job and allows you to save the rest without touching it. I admit i had a bad time making it in a cast iron pan , that it wont come out. I am yet to master it. SO this one is a big blessing for people like me, those lazy, impatient ones.

Its so easy to put together , it became one of our  regular Saturday brunches.

Recipe for Mini Frittatas

Ingredients:-

Zucchini chopped - 1/4 cup

White mushrooms -1/4 cup

Red and green bell pepper chopped - 1 cup

Eggs - 8

Gruyere or fontina cheese finely grated - 1/4 cup

Rosemary or chives chopped - 2 table spoon

Pepper - 1/2 tsp

Salt to taste

Oil or cooking spray

Method:-

Preheat oven to 400 degrees.Lightly spray a muffin tray with cooking spray.

Mix all the chopped vegetables together and arrange in each muffin tin.

Whisk eggs, rosemary, salt and pepper and fill the tin below the rim.

Sprinkle with grated cheese.

Transfer to oven and bake until they are set for about 8-10 minutes.

Serve warm.

Bon Appétit 

         Sarah