MINI FRITTATAS
For a fun change-of-pace breakfast, try these sausage and hash brown frittatas perked up with salsa. To lower the dish's cholesterol even more, use egg substitute instead of the whole eggs. -Kathy Brodin, Wauwatosa, Wisconsin
Provided by Taste of Home
Time 40m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a nonstick skillet, cook sausage over medium heat until no longer pink. Remove with a slotted spoon to paper towels. Discard drippings., In the same pan, saute potatoes, onion and garlic in oil until potatoes are golden brown, about 5 minutes. Add water, seasonings and sausage; cook and stir over medium heat until the water has evaporated, about 1 minute., In a bowl, combine the eggs, egg whites, buttermilk, flour and Parmesan cheese. Stir in sausage mixture. Fill muffin cups coated with cooking spray three-fourths full., Bake at 350° for 20-25 minutes or until a knife comes out clean. Carefully run a knife around the edge of cups to loosen frittatas. Serve with salsa.
Nutrition Facts : Calories 225 calories, Fat 10g fat (3g saturated fat), Cholesterol 182mg cholesterol, Sodium 903mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
MINI ITALIAN FRITTATAS
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 1h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
- Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
- In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
- Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.
MINI FRITTATAS
Whip up these egg gems for a satisfying hors d'oeuvre. Have your mini-muffin tins ready.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 48
Number Of Ingredients 10
Steps:
- Lightly spray two 24-mini-muffin tins with vegetable-oil spray. Slice zucchini into 1/8-inch rounds. Slice mushrooms lengthwise into 1/8-inch pieces. Core and seed red and yellow bell peppers. Chop into 1/8-inch dice, and set aside.
- Heat oven to 400 degrees. In a large mixing bowl, whisk eggs, salt, pepper, and chives, and set aside. Arrange cut zucchini, mushrooms, and peppers in each muffin tin. Ladle egg mixture into each tin, just even with the rim, and sprinkle with cheese.
- Transfer to oven, and bake until frittatas are set, 8 to 10 minutes. Serve warm, or reheat briefly at 325 degrees.
MINI FRITTATA HORS D'OEUVRES
Chop fillings extra fine, and bake for a third as long as you normally would. I found these on marthastewart.com.
Provided by Manami
Categories Cheese
Time 35m
Yield 48 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400ºF.
- Lightly spray two 24-mini-muffin tins with vegetable-oil spray.
- In a large mixing bowl, whisk eggs, salt, pepper, and chives, and set aside.
- Arrange cut zucchini, mushrooms, and peppers in each muffin tin.
- Ladle egg mixture into each tin, just even with the rim, and sprinkle with cheese.
- Transfer to oven, and bake until frittatas are set, 8 to 10 minutes.
- Serve warm, or reheat briefly at 325°.
Nutrition Facts : Calories 31.9, Fat 2, SaturatedFat 0.7, Cholesterol 71.7, Sodium 124.6, Carbohydrate 0.7, Fiber 0.2, Sugar 0.3, Protein 2.6
MINI FRITTATAS
Provided by Giada De Laurentiis
Categories appetizer
Time 22m
Yield about 40 mini frittatas
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.
MINI FRITTATAS WITH HAM & CHEESE
Bake these bite-sized frittatas in a miniature muffin pan. They taste great hot or at room temperature, so you can make them in advance. You can use 4 large eggs in place of the egg whites, egg whites just make it lower in fat. Enjoy!
Provided by Dancer
Categories Breakfast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat.
- Add onion; saute 2 minutes or until crisp-tender.
- Add ham; saute 3 minutes.
- Remove from heat; cool 5 minutes.
- Combine remaining ingredients in a large bowl; stir with a whisk.
- Add ham mixture, stirring with a whisk.
- Spoon mixture into 24 miniature muffin cups coated with cooking spray.
- Bake at 350 degrees for 20 minutes or until set.
Nutrition Facts : Calories 44, Fat 1.5, SaturatedFat 0.6, Cholesterol 28.7, Sodium 212, Carbohydrate 1.3, Fiber 0.2, Sugar 0.6, Protein 6
BABY FRITTATAS
Mini Italian omelettes for a party buffet
Provided by Merrilees Parker
Categories Buffet, Side dish
Time 55m
Number Of Ingredients 7
Steps:
- On the day, reheat the oven to 180C/Gas 4/fan oven 160C. Heat the olive oil in a frying pan over a medium heat. Tip in the pancetta and fry for 4 minutes until crisp. Drain and cool on kitchen paper.
- Whisk the eggs with the cream and plenty of salt and pepper. Add the herbs, parmesan and cooled pancetta; mix again.
- Butter a 12-hole muffin tin. Ladle in the mixture to two-thirds fill each hole (you'll have leftovers for another batch). Bake for 20-25 minutes until firm. Transfer to a rack. Cool while cooking the remaining frittatas. Make up to 4 hours ahead.
- To serve, heat through, loosely wrapped in foil, in a preheated oven at 180C/Gas 4/fan oven 160C, for 10-15 minutes. Serve hot, warm or cold.
Nutrition Facts : Calories 176 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 7 grams protein, Sodium 0.48 milligram of sodium
MINI FRITTATAS
Muffin-sized perky spinach frittatas. They are fun to make and even the kids love them! Accompany this dish with tortilla chips and salsa - makes for a great treat! Use egg substitute in place of the eggs to make this an even healthier treat.
Provided by Sparkles
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
- In a medium bowl, combine spinach, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese.
- In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper. Stir egg mixture into spinach mixture.
- Spoon mixture into the prepared muffin tin. Bake in preheated oven for 20 to 25 minutes. Let stand for 5 minutes. Remove from muffin cups. Serve warm.
Nutrition Facts : Calories 293.2 calories, Carbohydrate 8.2 g, Cholesterol 231.7 mg, Fat 19.2 g, Fiber 1.7 g, Protein 22.9 g, SaturatedFat 10.2 g, Sodium 565.3 mg, Sugar 2.2 g
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