2 large potatoes, grated
1 tablespoon flour (we prefer gluten-free)
3 tablespoons milk, kefir or buttermilk
1/4 cup chopped red peppers
1/4 cup chopped green peppers
1/2 cup shredded cheddar cheese
1/4 teaspoon salt
Fresh ground pepper
Preparation - Directions
Preheat oven to 375 degrees. Grease muffin tin with olive oil.
Grate potatoes and drain, add flour, pinch of salt and one egg. Mix well. Put enough potato mixture in each muffin cup to cover the bottom and sides. Bake in the oven until half-way cooked, about 10 minutes.
Whisk eggs, milk, salt and pepper together, then add chopped peppers and half the cheese.
Divide the egg mixture into the potato-lined muffin cups. Sprinkle remaining cheese on top.
Bake for another 15 to 20 minutes until frittatas are set in the middle and slightly browned.
Remove from cups and serve on a lightly dressed bed of arugula.