Mini Frittatas

Breakfast really is the perfect lunch, and these mini frittatas are no exception.

• 2 tbsps extra-virgin olive oil
• 3 scallions, chopped
• 1 red pepper, seeded and diced
• 1/2 cup sliced mushrooms
• 5 large eggs
• 1/4 cup milk or cream
• 1/4 cup chopped parsley
• 1/2 tsp salt
• 1/2 tsp freshly cracked pepper
• 1/3 cup grated sharp cheddar or crumbled feta
• 1 cup chopped deli meat of your liking
  (we used ham)
• 3 Roma tomatoes, sliced into 12 circles

INSTRUCTIONS

1. Preheat your oven to 350˚F, and prepare your muffin tins (or mini tart pans) with a generous amount of butter or cooking spray.
2. Next, warm the olive oil in a large skillet over medium-high heat, and add the chopped scallions, red peppers and mushrooms.
3. Sprinkle with salt and pepper to taste, and sauté until softened (3 to 5 minutes).
4. While that cooks, whisk together the eggs, milk, parsley, salt and pepper in a mixing bowl.
5. Place a spoonful of sautéed vegetables in each muffin hole, and follow with the cheese and chopped deli meat.
6. Fill each muffin hole with the egg mixture, top with a tomato slice and bake in the preheated oven for 18 to 20 minutes.