Mini Frittatas With Potatoes & Greens (Vegetarian & Gluten Free)

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The Tomato Tart


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12 eggs

1 cup whole milk

½ cup cream

1 cup tricolored fingerling potatoes sliced very thinly

1 cups arugula, mizune greens, rapini greens, or peppercress (or mixtur) chopped finely

¼ cup finely chopped green onion

2 cups shredded fontina cheese

¼ teaspoon finely ground sea salt

¼ teaspoon pepper

2 cloves of garlic finely chopped

salt and pepper to taste for potatoes and greens

2 tablespoons olive oil

olive oil/butter for greasing dish

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