Looking for an easy make-ahead snack for the Big Game? Or anytime?
Try these little frittatas or egg muffins.
Make them bite-size for easy appetizers for a crowd....
Make them 'cupcake' size (as in the recipe) for a first course before dinner or a quick breakfast.
3 eggs 195gr, 6.9oz
1.5oz 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
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.
------------------------------------------------------------------------------------------
Entire Recipe / per serving
Calories: 600 / 300
Total Carbohydrates: 10 / 5
Dietary Fiber: 2 / 1
Total Fat: 47 / 23.5
Saturated Fat: 15 / 7.5
Cholesterol: 866 / 433
Protein: 31 / 15.5
Calcium: 372 / 186
Sodium: 2036 / 1018
Glycemic Index: low
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.------------------------------------------------------------
For more recipes check out my internet cook book: Easy Gourmet Dinners.
