Cheesey Italian Red Pepper Frittata Muffins

• Vegetarian

• Produce

  • 1 Chives
  • 1 Garlic clove
  • 1 tsp Parsley, dry
  • 1/4 cup Sun dried tomatoes

• Refrigerated

  • 6 Eggs

• Condiments

  • 5 tbsp Olive, slices

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/4 tsp Himalayan salt
  • 1 cup Red peppers

• Nuts & Seeds

  • 1/4 cup Walnut pieces or pine nuts

• Bread & Baked Goods

  • 3 Tortillas

• Dairy

  • 2 tbsp Goat cheese crumbles
  • 4 tbsp Milk
  • 3 tbsp Parmesan cheese

Found on delightfulmomfood.com

Description

Ingredients

• 6 eggs
• 4 Tablespoons of milk
• 1 garlic clove, minced
• 1 cup of red peppers, diced
• ¼ cup of sun dried tomatoes
• 5 Tablespoons of olive slices
• 1 teaspoon of dry parsley
• ¼ teaspoon of freshly ground black pepper
• ¼ teaspoon of Himalayan salt
• 2 Tablespoons of goat cheese crumbles
• 3 Tablespoons of Parmesan cheese, freshly grated
• ¼ cup of walnut pieces or pine nuts
• 3-4 tortillas (Spelt or Gluten Free)
• Chives (optional)

Directions

• Preheat the oven to 350 degrees F. Spray a silicone muffin pan with cooking spray.
• Cut out 12 circles of the tortillas using the cookie cutters. Place each one at the base of the muffin pan.
• Beat the eggs and milk together in a large bowl and stir in the garlic, red peppers, sun dried tomatoes, olive slices, parsley, pepper, salt, nuts, goat cheese, and Parmesan cheese.
• Pour the egg mixture into the muffin pans filling them about ¾ the way full. Bake for 15-20 minutes. Let set about 5 minutes before serving.