American Ethanol Summer 2017 - Page 26

MINI CORN AND CHEESE FRITTATAS INGREDIENTS INSTRUCTIONS • 1 can (15.25 oz) whole- kernel corn, drained Preheat oven to 350°. • 3 oz cream cheese, cut into small pieces • 3/4 cup sliced green onions • 8 eggs • 1/3 cup milk • 1/4 tsp each salt and black pepper • 3 oz (3/4 cup) shredded sharp cheddar cheese Coat a 12-cup non-stick muffin pan with non-stick cooking spray, and spoon equal amounts of corn, cream cheese, and onion into each muffin cup. In a medium bowl, whisk together the eggs, milk, salt, and pepper; then pour egg mixture equally into each muffin cup. Bake 20 to 22 minutes or until puffed­—and a knife, when inserted in center of a middle-row frittata, comes out clean. Remove from oven, sprinkle each with 1 tbsp. cheese. Let stand 5 minutes before removing from pan. Serve warm. 26 AMERICAN ETHANOL THE MAGAZINE