Mini Herbed Goat Cheese and Veggie Frittatas

I love making these baked egg dishes; they are easy, look elegant, and can be customized based on whatever ingredients you have around.  And you can easily make this even more low calorie by omitting the butter.

 

Yield:  4-6 mini frittatas

Ingredients:
8 ounces mushrooms, rinsed and sliced

1 red bell pepper, roasted, peeled and diced

2 garlic cloves, minced 

1/4 cup melted butter, plus 1 tbsp for cooking

8 eggs, whipped
1/2 cup milk or cream
1/2 cup herbed goat cheese (or goat cheese + chopped fresh herbs)
1 tsp salt

1/2 tsp black pepper

Directions:

Preheat oven to 350.  Use one tablespoon of the butter to oil a skillet; cook peppers, garlic and mushrooms until soft.  Reserve, drain if desired (I find the mixture left in the pan enhances the flavor of the frittata, but it does make it a bit more watery, so discard if you want the eggs super firm).

 

Spray 6 ounce ramekins or muffin tins with nonstick spray or pat with butter.  Whisk eggs, milk, remaining melted butter, and seasonings until blended.  Fill baking containers about halfway with the egg mixture, then sprinkle with goat cheese and reserved vegetables.  Repeat, leaving a bit of room at the top of the ramekins for the egg to rise.

 

Bake until the egg mixture puffs and is set in the center, about 10 minutes.  Serve immediately, with additional goat cheese sprinkled over the top if desired.  Enjoy!