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Two Types Of Egg Frittata Cupcakes Recipe

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This recipe for Two Types Of Egg Frittata Cupcakes is from The Laurich-Pinsent Family Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 tsps feta cheese
1/3 cup shredded fresh spinach
3 tsps Red Pepper Hummus
12 basil leaves, torn
1-½ large fresh tomatoes, seeded and chopped
1-½ tsp grated Parmesan cheese
12 Extra Large Organic eggs, beaten
Salt and pepper

Directions:
Directions:
Preheat oven to 350°F. Spray a large 6-cup muffin tin with nonstick cooking spray.

Divide feta cheese, spinach, and Red Pepper Hummus equally among 3 tins. Divide basil, fresh tomatoes and Parmesan cheese equally in the other 3 tins.

Pour the eggs equally among the tins. Season each one with salt and pepper, and mix well.

Bake for 15 to 17 minutes. Let cool for 5 minutes, then remove from tins. Serve immediately.

Number Of Servings:
Number Of Servings:
3-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Serve with a side of Hummus and flour tortillas.

Recipe thanks to Fairway Market.

 

 

 

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