Mini Christmas Frittatas

 Mini Christmas Frittatas


8 large eggs

1/4 cup half and half

6 slices of bacon

1/2 red bell pepper finely chopped

4 green onions finely chopped

1/4 cup chopped chives

1 cup Monterey Jack cheese

1/4 tsp each salt and pepper

Garnish:

1 pint of cherry tomatoes cut in half

Basil leaves


Preheat oven to 350 degrees.  Line 12 muffin tins with baking paper or use silicone liners


In a large skillet set on high heat, cook bacon until crispy.  Drain slices on a plate lined with paper towel.  When cooled, finely chop the bacon.


In the same skillet you cooked the bacon, drain all but a 1/2 a tablespoon of bacon fat and saute finely diced bell pepper until soften.  This will take 4-5 minutes.


In a large bowl, whisk together eggs half and half, cooled bacon and diced red bell pepper, green onions chives, Monterey Jack cheese, salt and pepper.


Using a ladle, spoon mixture into the baking cups until they are 3/4  of the way full.


Bake for 30 minutes or until a toothpick comes out dry.

Garnish with cherry tomatoes and basil to resemble mistletoe.


Yogurt and Herb Sauce


1 cup plain Greek yogurt

2 garlic cloves minced

1 cup basil

1 cup parsley

1/2 tsp each salt and pepper


Add garlic, herbs, salt and pepper to a food processor and pulse several times to chop herbs and garlic.

Add yogurt to the mixture and blend for 5 seconds.  Serve immediately or store in a sealed container for up to a week in the refrigerator.



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