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.
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