Brimming with flavor, these nutritional bites are not only great snacks, but they also make for elegant hors d’oeuvres. Whether served after-school or at your next cocktail party, they’re sure to disappear quickly!
Author: Nicki Sizemore
Recipe type: Appetiser
Serves: 24 frittatas
Ingredients
Cooking spray
1 medium Yukon Gold potato,
peeled and cut into ¼-inch dice
2 garlic cloves, minced
1 roasted red pepper from jar, finely chopped
(1/4 cup chopped)
Salt and pepper
6 eggs
2 tablespoons milk
2 tablespoons olive oil
1 teaspoon finely chopped fresh thyme
1 tablespoon finely chopped fresh chives
¾-1 cup shredded Comté
Instructions
Preheat the oven to 375 F. Spray 24 mini muffin cups with cooking spray.
Cook the diced potatoes in a pot of boiling, salted water until tender. Drain and transfer to a bowl. Add the minced garlic, roasted red peppers and a pinch of salt and pepper. Toss to combine.
In a large bowl, whisk together the eggs, milk, olive oil, thyme and chives. Season with salt and pepper. Transfer the batter to a spouted measuring cup and pour into the muffin cups, filling them halfway full. Divide the potato and red pepper mixture among the cups, followed by the shredded Comté.
Bake 8-11 minutes, or until puffed and set. Let the frittatas rest for a minute or two (they’ll deflate), then run a small knife around each one to help dislodge it from the pan. Serve at room temperature.
Recipe by Comte USA at https://comte-usa.com/mini-comte-potato-roasted-pepper-frittatas/