This is the Mini Pepperoni Frittatas recipe.
- Prep: 15 min
- Cooking: 25 min - 30 min
- 4 large plum tomatoes
- 9 eggs
- 1/2 cup (125 mL) Milk
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 3/4 cup (180 mL) shredded Canadian Mozzarella cheese
- 1/2 cup (125 mL) minced green onions
- 1/2 cup (125 mL) minced pepperoni
Preheat oven to 350 °F (180 °C).
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 Canadian Mozzarella cheese, green 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 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 before wrapping individually in plastic wrap. Store in the refrigerator for up to 3 days. Frittatas can be reheated in microwave on medium power before serving.