Individual Frittata’s in Puff Pastry

• 4 eggs or 1 cup egg whites
• red bell pepper, diced
• 1/4 cup fresh spinach
• 1/4 cup shredded cheddar
• 1 tbsp. milk or cream (I used skim milk)
• 1/2 tsp. Lawry’s Seasoned Salt
• fresh ground pepper
• 1 package Puff Pastry (I used 1 sheet DuFour Puff Pastry)
• Optional: mushrooms, onions, hot sauce, whatever suits you
• 4 ramekins or *muffin tin

1. Roll out puff pastry sheet and cut into 6″ x 6″ square or larger.  Line ramekins with puff pastry squares, leaving dough hanging over the edges. Do Not Coat Ramekins since puff pastry contains butter already!
2. Add egg with remaining ingredients into a bowl and blend.  Carefully add approximately 1/4 cup of the egg mixture into each ramekin.
3. Place ramekins on a preheated tray in a 350F degree oven for approximately 20-25 minutes or until egg is firm and puff pastry golden brown.
4. Remove from oven and allow to cool for 3-5 minutes.  Run the blunt side of a knife around the inside edge to release puff pastry if needed. With a large mouth spoon scoop out the frittata and place onto a plate.
5. Serve with fresh fruit.

*Tip: These can also be made in muffin tins.  If you’re looking for perfection – line muffin tins with puff pastry, then insert another muffin tin on top and bake for approximately 10 minutes.  Remove from oven.
Place egg mixture inside and continue baking until eggs are firm, approximately 15 minutes.  If puff pastry starts to brown prior to eggs getting done, cover with foil.  Then serve.

Enjoy!!!