Mini Vegetable Frittatas

Apple Cake

This delectable Apple Cake has a slightly crunchy crust and a soft moist center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It is lightly drizzled with an easy four ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks and family and friend get-togethers.

Easy Ratatouille

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.

5 Reviews

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Kelly on 7.18.2018

Delicious! Mine only made 10, so next time I will use more eggs.

WestieMom on 5.25.2012

Loved these – I used my silicone muffin pan so they just popped right out, no problem! I did need to bake them just a few minutes longer so they were completely set in the center, possibly b/c of using the silicone pan. My family loved them and they were just as tasty the next day, either re-heated or just cold from the fridge. Thanks for a new way to do eggs!

Patty on 8.19.2011

My husband and I are both on a low carb diet and have never tried eggs any other way but scrambled and of course you get very tired of the plain old eggs. I stumbled across this recipe one day and decided to make it for dinner. All I can say is YUM oh my is this wonderful. The only thing that I do have to say is that you must put the parchment paper or muffin cups in the pan because the eggs do stick to the sides. This is now our favorite egg recipe and as I write this I’m thinking that it might be dinner tonight.

Sarah on 7.16.2011

So good ! I made a tray of them on Sunday night then had them for breakfast the rest of the week it was a great time saver !

Suzi on 7.1.2010

we made this three times in a week for various get togethers, and everyone asked for the recipe. they’re perfect for brunches since they’re in individual portions. the best part is that you can tweak them in a million ways. just use the veggies on hand and whatever cheese you have. we even made it one time with turkey bacon (cooked first), veggies and cheddar. we didn’t think the chives added too much the first time, so the other times we just seasoned the eggs how we would if we were scrambling them-frank’s red hot, seasoned salt and pepper. you can easily do them in a nonstick muffin tin as long as you remember to grease it first so they don’t stick (we forgot that once…). highly recommend these!