GOAT CHEESE & POTATO MINI FRITTATAS

Name: GOAT CHEESE & POTATO MINI FRITTATAS
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 2 dozen
Ingredients: 1/3 c plain, dry bread crumbs; 1 Tbsp canola oil; 3-1/2 c frozen potatoes with peppers & onion; 6 large eggs; 2 Tbsp milk; 3/4 tsp salt; 1/4 tsp ground black pepper; 1/2 c crumbled goat cheese or feta cheese

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By Judy W
@zoobie

Can be served as a snack, appetizer or main dish. Goat cheese adds such good flavor. I think this is a Sandra Lee recipe.

Rating:

★★★★★ 1 vote5

Serves:

Makes 2 dozen

Prep:

20 Min

Cook:

10 Min

Ingredients

1/3 c

plain, dry bread crumbs
1 Tbsp

canola oil
3-1/2 c

frozen potatoes with peppers & onion
6

large eggs
2 Tbsp

milk
3/4 tsp

salt
1/4 tsp

ground black pepper
1/2 c

crumbled goat cheese or feta cheese
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How to Make GOAT CHEESE & POTATO MINI FRITTATAS

Step-by-Step

Preheat oven to 375^. Spray bottom & sides of 24 mini muffin cups with nonstick cooking spray. Sprinkle muffin cups with bread crumbs; turn pan upside down over paper or sink & shake to remove excess crumbs.
In a medium nonstick skillet, heat oil over medium high heat. Carefully add potatoes and cook, stirring occasionally, for 5 to 7 minutes or until lightly browned. Divide potatoes evenly between muffin cups.
In a medium bowl, combine eggs, milk, salt & pepper, whisking until well blended. Pour over potatoes; top with cheese.
Bake for 10 minutes or until lightly browned and set. Remove from oven, let stand for 2 minutes. Run a knife around edges of cups; gently remove frittatas. Garnish with parsley, if desired.
Serve warm.
NOTE: Frittata mixture can be baked in a 13x9 pan. Bake at 375 for 10 minutes or until lightly browned and set. Remove from oven and cool for 5 minutes on a wire rack.