This is another of my Omnia Oven creations:
Little breakfast Frittatas
or as the Captain calls them, crustless quiche.
A very easy, versatile recipe as long as you keep the milk/egg ratio intact,
you can add or subtract almost anything:
ham instead of sausage or leave out altogether for meatless version;
add mushrooms (I love mushrooms) or other veggies;
change up the type of cheese;
add herbs or spices: rosemary or ground chilis,
tarragon or oregano;
they can also be made ahead and frozen…
easy to produce in a tiny galley…
…just a few minutes of sautéing…
…I haven’t tried these little silicon muffin cups before
but they fit well into the Onmia pan…
…just 25 minutes on medium…
…same amount of time in a conventional oven…
Mini Sante Fe Frittatas
12 servings
8 pork sausage links cut into 1″ pieces
2 cups red & yellow diced sweet peppers
7 eggs
1/2 cup milk
Sea Salt & Pepper to taste
Sea Salt & Pepper to taste
1/2 cup grated cheese of choice (I used aged cheddar)
Optional: serve with fresh chopped cilantro, green onions, salsa, sour cream
(instead of sour cream I always us thick Greek yogurt)
Preheat Omnia Oven base plate for 5 minutes on high or conventional oven to 350 degrees.
Brown sausage in a medium hot skillet until cooked through.
Add peppers & saute until slightly cooked.
In a large bowl whisk eggs and milk.
Divide sausage and peppers among a 12 capacity muffin tin.
Evenly pour egg mixture into each then sprinkle a heaping tablespoon of cheese unto each.
Use a fork to stir mixture in each muffin cup.
Bake for 25-30 minutes
Galley Kat Note:
For Omnia: once set on based plate, turn element down to medium.
Baking time for Omnia is same as for conventional oven
adapted from SugarFreeMom.com
