Friday, January 30, 2015

Goat Cheese and Sundried Tomato Mini Frittatas with Red Pepper Pesto

I love bite-sized foods! Not only are they cute, but they're also portion sized. What's nice about frittatas is they are good any time of day. While frittatas can be as simple as ham and cheese, these little beauties take it up a notch with sweet, chewy sundried tomatoes, creamy goat cheese and fresh red pepper pesto sauce. If you have any leftover pesto, simply toss it with whole grain pasta or spaghetti squash and top with a lean protein like grilled chicken sausage or broiled salmon. 



1. Preheat oven to 375. Coat a muffin tin with cooking spray.
2. Heat oil in a skillet over medium heat. Add shallot and garlic and cook for 1 minute. Add sundried tomato and cook for 1 minute longer. Remove from heat and allow to cool slightly.


3. In a large bowl, whisk the eggs, half-and-half, pepper and salt.


4. Place an even amount of the shallot mixture in each muffin cup. Sprinkle each with goat cheese and parsley, then top with egg. Bake until just set in the center, about 15 minutes.



5. Meanwhile, combine the pesto ingredients in a blender or food processor until smooth.


6. Remove frittatas with a spatula onto a serving platter. Serve topped with pesto.



Goat Cheese and Sundried Tomato Mini Frittatas with Red Pepper Pesto
Serves 6

All you need:
Non-stick cooking spray
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, minced
1/4 cup julienned sundried tomatoes
1 dozen large eggs
1/2 cup half-and-half
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 cup crumbled goat cheese
1/2 bunch flat-leaf parsley, chopped

Pesto
4 roasted red bell peppers
1/2 cup toasted pinenuts
10 fresh basil leaves
2 garlic cloves
1/2 cup olive oil
Salt and pepper, to taste

All you do:
1. Preheat oven to 375. Coat a muffin tin with cooking spray.
2. Heat oil in a skillet over medium heat. Add shallot and garlic and cook for 1 minute. Add sundried tomato and cook for 1 minute longer. Remove from heat and allow to cool slightly.
3. In a large bowl, whisk the eggs, half-and-half, pepper and salt.
4. Place an even amount of the shallot mixture in each muffin cup. Sprinkle each with goat cheese and parsley, then top with egg. Bake until just set in the center, about 15 minutes.
5. Meanwhile, combine the pesto ingredients in a blender or food processor until smooth.
6. Remove frittatas with a spatula onto a serving platter. Serve topped with pesto.

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