MEXICAN FRITTATAS (Savoury Cupcakes)
COOKBOOK: Super Food Ideas - Feb 2009
OK I will admit that I forgot an ingredient on my first attempt and remade them a few days later with the missing ingredient (and it made such a huge difference)
What a great way to make individual frittatas! My only recommendation would be to add the filling to double paper cups rather than a single paper cup. It gave it that little more strength but other than that they were fantastic!
Add this to your mexican-meals night, it will add a little variety on the table and none will be disappointed!
1 cup frozen peas, thawed
1/2 cup corn kernels, thawed
1 cup red capsicum, chopped
1/2 cup of mexican salsa (I bought mild)
2 tablespoons of parsley, chopped
1/2 cup milk
1/2 cup shredded cheese
Preheat oven to 180C.
Line 12 muffin hole pan with paper cases.
Whisk eggs, add peas, corn, capsicum, mexican salsa, parsley & milk and mix well.
Spoon 2 tablespoons of mixture into each case. Bake in oven for 10-12 mins, remove from oven, sprinkle with cheese and place in oven again for further baking, 10-12mins or until cheese has melted and set. Ready to be served.