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I just made some egg white frittatas in silicone muffin tins (recipe below). My question is, how can I keep the veggie mixture from rising to the top during baking? Thanks in advance.

  • 32oz. Carton of Egg Whites
  • ⅓ cup finely shredded mozzarella-part skim
  • ½ of a 6oz block of gruyere -finely shredded.
  • ⅓ of large slicing tomato
  • ¼ of a large red bell pepper
  • 1 to 1½ cups of baby spinach
  • ½ tsp garlic powder
  • ¼ tsp of onion powder
  • ¼ tsp salt
  • ¼ tsp pepper

Directions

  • Preheat oven to 350°
  • Puree tomato, pepper and spinach in food processor
  • Add all ingredients to large bowl
  • Place greased silicone muffin tin on large cookie sheet
  • Scoop egg mixture into muffin tins, being sure to keep mixture stirred for consistency
  • Bake frittatas for approx 25 minutes
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