1medium Yukon Gold potato, peeled and cut into 1/4-inch dice
2garlic cloves, minced
1roasted red pepper from jar, finely chopped (1/4 cup chopped)
Salt and pepper
2tablespoons olive oil
1teaspoon finely chopped fresh thyme
1tablespoon finely chopped fresh chives
3/4 to 1cup shredded Comté
Preheat the oven to 375F. 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 to 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.
Recipe courtesy of Comté Cheese Association, Nickie Sizemore