Mini Florentine Frittatas |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Eggs and Real Cream are a perfect pairing for a quick weeknight dinner. While the frittatas are baking, make the fresh bruschetta topping, toss a side salad and dinner is ready! Ingredients:
8 ounces frozen chopped spinach, thawed |
8 eggs |
2 tablespoons all-purpose flour |
1 cup 10% cream |
salt and pepper |
2 tomatoes, chopped |
1 small clove garlic, minced |
2 tablespoons chopped fresh basil |
1/4 cup freshly grated canadian parmesan cheese |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Generously butter a 12-cup non-stick muffin pan or line with parchment paper or silicone liners.
2. In a sieve, drain thawed spinach, pressing to squeeze out excess liquid. In a bowl, whisk eggs until blended. Whisk flour into Cream; whisk into egg mixture. Stir in spinach and 1/4 tsp (1 mL) each salt and pepper.
3. Divide egg mixture among prepare muffin cups. Bake for 15 to 20 min or until puffed and just set. Let stand for 3 min.
4. Meanwhile, in a bowl, combine tomatoes, garlic, basil, Canadian Parmesan cheese and a pinch each, salt and pepper.
5. Run a knife around frittatas to remove from pan; serve topped with tomato bruschetta.
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