1. Preheat oven to 375. Coat a muffin tin with cooking spray.
2. Heat oil in a skillet over medium heat. Add shallot and garlic and cook for 1 minute. Add sundried tomato and cook for 1 minute longer. Remove from heat and allow to cool slightly.
3. In a large bowl, whisk the eggs, half-and-half, pepper and salt.
4. Place an even amount of the shallot mixture in each muffin cup. Sprinkle each with goat cheese and parsley, then top with egg. Bake until just set in the center, about 15 minutes.
5. Meanwhile, combine the pesto ingredients in a blender or food processor until smooth.
6. Remove frittatas with a spatula onto a serving platter. Serve topped with pesto.
Goat Cheese and Sundried Tomato Mini Frittatas with Red Pepper Pesto
Serves 6
All you need:
Non-stick cooking spray
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, minced
1/4 cup julienned sundried tomatoes
1 dozen large eggs
1/2 cup half-and-half
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 cup crumbled goat cheese
1/2 bunch flat-leaf parsley, chopped
Pesto
4 roasted red bell peppers
1/2 cup toasted pinenuts
10 fresh basil leaves
2 garlic cloves
1/2 cup olive oil
Salt and pepper, to taste
All you do:
1. Preheat oven to 375. Coat a muffin tin with cooking spray.
2. Heat oil in a skillet over medium heat. Add shallot and garlic and cook for 1 minute. Add sundried tomato and cook for 1 minute longer. Remove from heat and allow to cool slightly.
3. In a large bowl, whisk the eggs, half-and-half, pepper and salt.
4. Place an even amount of the shallot mixture in each muffin cup. Sprinkle each with goat cheese and parsley, then top with egg. Bake until just set in the center, about 15 minutes.
5. Meanwhile, combine the pesto ingredients in a blender or food processor until smooth.
6. Remove frittatas with a spatula onto a serving platter. Serve topped with pesto.