Mini Pepperoni Frittatas Food

MINI FRITTATAS

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 SPINACH FRITTATAS

Steps:

• Preheat oven to 375°. In a small bowl, combine the first 8 ingredients. Place a pepperoni slice in each of 24 greased mini-muffin cups; fill three-fourths full with cheese mixture., Bake 20-25 minutes or until completely set. Carefully run a knife around sides of muffin cups to loosen frittatas. Serve warm.

MINI PEPPERONI FRITTATAS

Steps:

• Preheat oven to 350°F.
• Seed and chop three tomatoes and thinly slice the fourth.
• Butter a muffin pan.
• In a bowl, whisk eggs with milk, salt and pepper.
• Stir in cheese, onions, chopped tomatoes and pepperoni.
• Pour equal amounts of egg mixture into prepared muffin tins.
• Top each frittata with a slice of tomato.
• Place in centre of preheated oven and bake for 25 to 30 minutes or until set in the centre.
• Cool on a rack in pan for 10 minutes.
• Using a blunt knife, loosen frittatas all around and lift out.
• Cool to room temperature, if storing.
• Wrap individually in plastic wrap.
• Store in refrigerator for up to 3 days.
• Frittatas can be reheated in microwave on medium power before serving.

PEPPERONI FRITTATA

Steps:

• Saute onion in olive oil over medium heat until tender.
• Add zucchini or broccoli and cauliflower to onions.
• In a seperate bowl beat eggs and cheese together until blended.
• Add pepperoni to egg mixture.
• Pour over vegetables in skillet.
• Cook on low heat about 15 minutes until just about set.
• Finish cooking by putting pan under the broiler for about 1 minute until completely set.

MINI FRITTATAS

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.

MINI FRITTATAS

Steps:

• preheat oven to 375 degrees.
• beat eggs, milk, cumin and pepper.
• add spinach, cottage cheese, parmesan cheese, and cheddar cheese.
• Blend well.
• add in cilantro and stir well.
• spoon mixture into muffin cups and bake for 20-25 minutes until eggs are set.
• Remove when done and let cool for 5 minutes before serving with a garnish of sour cream and salsa.

MINI FRITTATAS

Steps:

• Preheat oven to 350f/190c.
• Grease 2 regular sized 6 hole muffin pans.
• Divide tomatoes, onion, olives, parmesan and parsley between the muffin tins.
• Season with salt and pepper then pour the whisked egg over each.
• Cook about 20 minutes or until set and golden.