 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Great Sunday brunch food! Ingredients:
5 eggs |
1 1/2 tablespoons milk |
salt |
fresh ground black pepper |
1 tablespoon olive oil |
1 leek, sliced (about 1/2 cup) |
1/2 onion, sliced (about 1/2 cup) |
1 carrot, shredded (about 1/2 cup) |
4 tablespoons shredded sharp cheddar cheese |
potato chip |
Directions:
1. Preheat oven to 325 degrees.
2. Whisk first four ingredients together in medium bowl and set aside.
3. Heat oil in skillet over medium heat. Add leeks and onion and saute with a pinch of added salt for 5-6 minutes. Add shredded carrots and cook for additional 1 minute. Remove skillet from heat.
4. Butter a 6 cup muffin pan. Divide cheddar cheese evenly between muffin cups, then divide vegetable mixture evenly between muffin cups.
5. Fill each muffin cup 3/4 full with egg mixture. Place a few potato chip on top of each filled muffin cup.
6. Bake until cooked through, 12-15 minutes. Loosen edges of each frittata by running a knife around the edges. Serve immediately.
|
|