Mini Herb Frittatas Topped with Caviar
Serves: 2 | Prep time: 10 mins | Cook time: 20 mins
Made for an elevated brunch spread, these delicious frittatas topped with caviar are a must-try!
INGREDIENTS
6 large eggs
1/2 cup whole milk
1 tbs Italian parsley
1 tsp minced chives
Ground pepper, to taste
Cooking spray
Kosher salt, to taste
1 oz Crème Fraîche, for serving
INSTRUCTIONS
1. Preheat oven to 375°F.
2. Spray the compartments of a mini muffin tin with cooking spray. If using parchment paper as well, cut out 4x4-inch squares and carefully press each into muffin tin compartments —place the tin on a large baking sheet and set aside.
3. Mix eggs and milk in a glass measuring cup and season with salt and pepper. Whisk in parsley and chives.
4. Slowly pour egg mixture into each compartment (if using parchment paper, hold down two sides of each one as you go with two fingers to help keep it in place), filling about 2/3 full.
5. Bake until the egg mixture puffs and is set in the middle, 12-15 minutes.
6. Remove from oven and allow to cool slightly (frittatas will deflate as they cool). Loosen frittatas from muffin tin and transfer to a serving platter. Top each with a dollop of crème fraîche and Classic White Sturgeon Caviar and serve.
THIS RECIPE FEATURES:
Classic White Sturgeon Caviar
Known as the “Sea Butter of Caviar,” our Classic White Sturgeon caviar has a soft, medium-sized pearl with hues ranging from glistening onyx to tawny brown. With a subtle brininess and a clean, buttery finish, it’s hard to find someone who doesn’t love the creamy flavor of Classic White Sturgeon caviar.