Frittata Biteswith Ajvar Dipping Sauce
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A frittata can be served any time of day. It can be served warm or at room temperature. And when cut into bite sized servings, perfect little appetizers are born. Better still, you can add whatever you desire to the frittata base: spinach, sun-dried tomatoes, artichokes, potatoes, sausage – you name it, a frittata can handle it. And Wildfare Fire Roasted Red Pepper Ajvar makes a perfect dipping sauce.
Yields 54 bites |
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INGREDIENTS
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| - 1-1/2 cups whole milk- ½ cup all-purpose flour- Course sea salt- 12 large eggs- 1 cup grated Parmesan- Wildfare Extra Virgin Olive Oil, for the parchment paper- 1 cup cooked, drained spinach (if desired – or any of the other additions mentioned above)- 1 jar Wildfare Fire-Roasted Red Pepper Ajvar*, for dipping |
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1
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Preheat the oven to 425 degrees.
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2
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Whisk together milk, flour, and 1-1/2 tsp. salt. Add eggs; whisk to combine. Stir in cheese (and any other ingredients you desire).
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3
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Line a 9 x 13 inch baking dish with lightly oiled parchment paper. Leave a 2 inch overhang on two sides. Pour in the egg mixture; bake until just set – about 18 to 20 minutes. Let cool for 15 minutes.
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4
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Using the parchment, transfer the frittata to a cutting board. Cut into 1-1/2 inch squares.
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5
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Arrange on a serving platter around a bowl of Ajvar. Add mini-forks or toothpicks.
*Note: Wildfare Ajvar comes in two flavors: Fire-Roasted Red Pepper Ajvar & Fire-Roasted Red Pepper & Eggplant. Choose your favorite.
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16.9 FL OZ Extra Virgin Olive OilEarly Harvest
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| Made from the highest quality Memecik olives from the Aegean region. Balanced, complex – a beautiful finish on salads, soups, stews, or charcuterie. |
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