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Mini Comté, Potato, and Roasted Pepper Frittatas

Brimming with flavor, these nutritional bites are not only great snacks, but they also make for elegant hors d’oeuvres. Whether served after-school or at your next cocktail party, they’re sure to disappear quickly!
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Ingredients
  

  • Cooking spray
  • 1 medium Yukon Gold potato
  • peeled and cut into ¼-inch dice
  • 2 garlic cloves minced
  • 1 roasted red pepper from jar finely chopped
  • ¼ cup chopped
  • Salt and pepper
  • 6 eggs
  • 2 tablespoons milk
  • 2 tablespoons olive oil
  • 1 teaspoon finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh chives
  • ¾-1 cup shredded Comté

Instructions
 

  • Preheat the oven to 375°F. Spray 24 mini muffin cups with cooking spray.
  • Cook the diced potatoes in a pot of boiling, salted water until tender. Drain and transfer to a bowl. Add the minced garlic, roasted red peppers and a pinch of salt and pepper. Toss to combine.
  • In a large bowl, whisk together the eggs, milk, olive oil, thyme and chives. Season with salt and pepper. Transfer the batter to a spouted measuring cup and pour into the muffin cups, filling them halfway full. Divide the potato and red pepper mixture among the cups, followed by the shredded Comté.
  • Bake 8-11 minutes, or until puffed and set. Let the frittatas rest for a minute or two (they’ll deflate), then run a small knife around each one to help dislodge it from the pan. Serve at room temperature.