Sharing in the wedding of Willie’s best friend.
■ Makes 2 dozen
Cooking spray
1 tablespoon butter
1/2 cup finely chopped red bell pepper
1/4 cup chopped shallot
3 large eggs
1 tablespoon whole milk
1 tablespoon all-purpose flour
1/2 cup grated Gruyère cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
1. Preheat the oven to 425°F. Mist a 24-cup mini muffin tin with cooking spray.
2. In a small skillet, melt the butter over medium-high heat. Stir in the bell pepper and shallot and cook, stirring often, until tender, about 5 minutes. Pour into a large bowl and let cool.
3. Whisk the eggs, milk, flour, Gruyère, salt, and pepper into the cooled vegetables.
4. Spoon about 1 tablespoon batter into each muffin cup. Bake only until the centers are set, 8 to 10 minutes. Let cool in the pan for 2 minutes. Loosen the edges with a butter knife and then remove from the tin. Serve warm.
A Note from Miss Kay
Most showers have plenty of sweets. This is a great recipe for dieters or those who prefer a savory treat.