Barb: This recipe is perfect for a family brunch, or even as an appetizer. Enjoy!
2 cups roasted veggies: mushrooms, onions or leeks, red or green pepper
1 cup shredded Swiss or sharp cheddar cheese, low fat if possible
4 large eggs
1/3 cup plain yogurt
1/3 cup Silk Pure Almond or milk
dash of nutmeg
½ teaspoon salt
¼ teaspoon ground black pepper
18 Cherry tomatoes, halved
1-2 tablespoons parmesan for the top
Pre-heat oven to 375°. Lightly oil or butter nine-inch glass pie plate or 6 individual tart pans.
1. Roast Vegetables as explained in our Tips and Tricks. Place in prepared pans.
2. Sprinkle with cheddar or swiss cheese
3. Slightly beat eggs in a small bowl then stir in milk of choice. Add nutmeg, salt and pepper. Pour mixture over vegetables and cheese. Top each tart with raw cherry tomato, cut sides up. Sprinkle with parmesan.
Bake 40 to 45 minutes for pie size, or around 30 for tart size, until frittata is set in the center, firm and golden. Cool slightly. Run table knife around rims of tart pans before turning out individual tarts.
Serves 4 to 6