Cross between a quiche and a fritatta! Great for a light dinner or grab-and-go breakfast. Make a bunch; they reheat well.
|Make an excellent brunch or light dinner|
Answer is–you can! I used a higher proportion of eggs to cream, although more cream than a true fritatta would use (it’s really only a puffy baked omelette), it produces a texture somewhere in between an omelette and a custardy quiche.
These have a definite Italian-style flavor since I used my beloved Asiago cheese and Italian sausage–and threw in some diced green/red peppers I had laying around in my freezer–but this can be made with any leftover meat and veggie combination that you can think up. And here’s where canned whole potatoes come in handy–I used those since they’d keep their shape and not get mushy. I diced up regular sausages, but bulk Italian sausage that has been browned can be substituted here. Use any cheese that suits you too.
|Reheats well too!|
These make a good light supper or brunch served with a green salad, but since they reheat well, they can be popped in the microwave for about a minute and stand in as an on-the-go breakfast or snack.
I tend to use something richer than regular milk in these types of dishes because the taste is richer and they turn out less watery. I didn’t try this with milk (I only use whole milk for cooking) so I cannot state whether they would turn out quite the same. Probably would, but be a tad more moist. However, since I didn’t test this, I can’t recommend it.
- 3 large eggs
- 1½ cups half-and-half cream
- 2 tbs diced green bell pepper
- 2 tbs diced red bell pepper
- ½ cup diced cooked potatoes
- 1 cup diced cooked Italian sausage
- ½ cup shredded asiago cheese
- ½ tsp salt
- ½ tsp pepper
- Preheat oven to 400 degrees F. Spray or grease a 12-cup regular-sized muffin pan.
- In a large bowl, beat eggs well. Beat in the cream. Stir in remaining ingredients.
- Spoon into prepared pan, filling cups almost to the top.
- Bake for 10 minutes at 400 degrees F then reduce oven heat to 350 degrees F and bake for 25-30 minutes, or until centers are set.
- Remove from oven and let stand for 5 minutes. Remove fritattas from pan and serve.
- Makes about 12 mini fritattas
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