Greek Olive and Feta Mini Frittatas
Total time: 25 minutes
These are delicious warm or cold, right from the fridge. If you choose not to have them all for a first course, refrigerate them for breakfast tomorrow. I often make a double batch to just to have on hand. They'll keep for several days in the fridge.
Ingredients:
- 3 eggs, 195gr, 6.9oz
- 1.5oz ( 45gr) feta, cubed or crumbled, 45gr, 1.6oz
- 18 Greek dry-cured black olives, 35gr, 1.2oz
- 1 tbs snipped fresh oregano
- 1 tbs snipped chives
- 1 tsp olive oil or cooking spray if needed,4.5gr, .16oz
- more olives for garnish
Instructions:
- Oil or spray a nonstick muffin (tartlet) pan - one that holds 6, or use a silicone pan (which should not need any oil).
- Cut or crumble feta, divide evenly and place in muffin cups.
- Cut olives in half and place on feta. Snip herbs and divide between cups.
- Crack the eggs into a large bowl and whisk well. Using a ladle or spoon divide eggs evenly between the muffin cups.
- Bake at 400F (200C) for 14 - 17 minutes or until set. Frittatas will puff up considerably and then fall when removed from oven.
- Allow to cool 5 - 10 minutes before removing from pan - they will start to come away from the sides of the pan as they fall making them easier to get out.
- Serve, garnished with a few more olives, warm or at room temperature.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
