These were actually pretty good - and a very nice change of pace from our oatmeal bakes for breakfast.
4 large eggs
1/4 cup half-and-half
1/2 teaspoon salt
Assorted mix-ins (such as shredded cheese, diced vegetables, and cooked and chopped bacon, ham or sausage)
Heat your oven to 350º F and coat a 6-cup muffin pan with nonstick cooking spray.
Whisk together the eggs, half-and-half, and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups.
Add about 2 tablespoons of mix-ins to each cup.
Bake the frittatas until they are puffy and the edges are golden
brown, about 20 to 25 minutes. (If necessary, run a butter knife around
the edge of each one to loosen them before removing them from the pan.)
Makes 6 mini frittatas.
If I have labeled a recipe as GlutenFree
or Dairy Free but it appears to have those ingredients in it... that
means the recipe is still delicious with substitutes/replacements. Ex:
soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce),
all-purpose gluten free flour (Better Batter is my favorite), etc.
Please check your individual ingredients to be sure they are GF or DF,
if that is what you need.