Eggs and cheese; warm and gooey! Enough said.
12 eggs, lightly beaten
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon black pepper
1 cup sour cream
1/2 cup olive oil
8 ounces (1 package) cream cheese, at room temperature
1 cup Gruyere cheese, coarsely grated
8 ounces (1 package) smoked salmon, finely chopped
1 small red onion, finely chopped
1/2 cup of Italian parsley, finely chopped
1/2 cup capers
Preheat oven to 350 degrees F. Generously grease 12 cup muffin pan.
Whisk together eggs, baking powder, salt, pepper, sour cream, olive oil and cream cheese until well blended. There will be chunks of cream cheese visible in the mixture. Stir in Gruyere, smoked salmon, red onion, parsley and capers.
Using a soup ladle (or large spoon), distribute egg mixture among 12 muffin cups. Bake at 350 degrees for 30 minutes, or until fritatta cups are puffy and golden. Let cool in pan for 5 minutes. Serve immediately.
Copyright SGR 2004