Mexican frittatas
Ingredients (serves 6) 1/2 cup mixed frozen peas, corn and capsicum 1/4 cup chunky Mexican salsa 4 eggs 1/3 cup reduced-fat milk 1/3 cup reduced-fat grated tasty cheese 1 tablespoon finely chopped fresh coriander leaves Method Preheat oven to 180°C/160°C fan-forced. Line a 6-hole, 1/3 cup-capacity muffin pan with paper cases. Combine pea mixture and salsa in a bowl. Lightly whisk eggs and milk together in a jug. Spoon 1 tablespoon pea mixture into each case. Top with egg mixture. Using a teaspoon, stir to combine. Sprinkle with cheese and coriander. Bake for 20 minutes or until light golden and set. Serve. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
