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 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.
EASY ASPARAGUS FRITTATA
I love making a frittata whenever I want a quick meal. I always have eggs in the fridge and you can use a variety of vegetables. I like asparagus the best, though. This is also a KETO-friendly recipe.
Provided by Marianne
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.
- Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.
- Invert frittata onto a plate and garnish with parsley.
Nutrition Facts : Calories 241.7 calories, Carbohydrate 4.6 g, Cholesterol 343.7 mg, Fat 17.6 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 6.6 g, Sodium 341.9 mg, Sugar 3.1 g
MINI PROSCIUTTO & ASPARAGUS FRITTATAS
These simple savouries are a great addition to your first picnic of the year - or as a light lunch treat, whatever the weather
Provided by Lucy Netherton
Categories Main course
Time 30m
Yield Makes 12
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 12-hole muffin tin and line each hole with a slice of prosciutto to cover the base and sides. Heat oil in a small frying pan and cook onion for 5 mins, until soft. Meanwhile, snap the tip ends off the asparagus and set aside. Finely slice the stalks and add to the onions when soft. Cook for 2-3 mins more, then remove and cool.
- Beat the eggs, milk and ¾ of the Parmesan together. Add some onion mix to each muffin hole. Divide over the egg mix, then top with the asparagus tip ends. Sprinkle over the remaining Parmesan and cook for 18-20 mins or until set.
- Allow to cool for a few mins then remove from tin and eat warm or cold.
Nutrition Facts : Calories 122 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.58 milligram of sodium
MINI PEPPERONI FRITTATAS
Mini Frittatas can be made a day or two ahead of a buffet and reheated. Serve on toast rounds. Or just plain nice to have ready for a quick breaky over the busy season.
Provided by Derf2440
Categories Breakfast
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 132.5, Fat 9.7, SaturatedFat 3.7, Cholesterol 156.2, Sodium 355, Carbohydrate 2.1, Fiber 0.4, Sugar 0.8, Protein 9
INDIVIDUAL ITALIAN FRITTATAS
The Italian word "frittata" refers to frying the egg-based dish in a skillet. This Italian spin with added salami, roasted sweet peppers and mozzarella is baked in a ramekin but the ending is the same-delicious day or night. -Nancy Elliott, Houston, Texas
Provided by Taste of Home
Time 45m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, cook and stir onion in oil over medium heat until tender. Add mushrooms; cook 2-4 minutes longer or until tender. Divide between two greased 8-ounce ramekins. Top with salami and red pepper. , In a small bowl, whisk the eggs, milk, Parmesan cheese, parsley, minced chives and pepper; pour into ramekins. Bake at 400° for 10 minutes., Sprinkle with mozzarella cheese; bake 8-10 minutes longer or until eggs are set. Sprinkle with chopped chives if desired.
Nutrition Facts : Calories 339 calories, Fat 24g fat (8g saturated fat), Cholesterol 456mg cholesterol, Sodium 751mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
ITALIAN MINI FRITTATAS
"While these individual frittatas contain prosciutto, cheese and butter, the amounts are small so each portion stays slim. They're easy to prepare, easy to serve and will certainly become a brunch favorite" says, Michelle Anderson, of Eagle, Idaho.
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- Place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and set aside., In a small nonstick skillet, saute prosciutto and shallots in butter until shallots are tender. Add garlic; cook 1 minute longer. Remove from the heat; set aside. , In a large bowl, whisk flour and milk until smooth; whisk in the egg whites and eggs until blended. Stir in the cheeses, artichokes, basil, salt, pepper, and reserved tomatoes and prosciutto mixture., Coat 12 muffin cups with cooking spray; fill with egg mixture. Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around edges to loosen; remove from pan. Serve warm.
Nutrition Facts : Calories 172 calories, Fat 7g fat (4g saturated fat), Cholesterol 93mg cholesterol, Sodium 642mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
MAPLE ASPARAGUS MINI FRITTATAS
This is a delicious breakfast option for the whole family. Quick and easy. Freezes perfectly for those that pre-plan. Place in a resealable bag and freeze. To reheat, remove from freezer and microwave on high for 1 minute, adding time as needed to heat through.
Provided by amarachi
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, 2 to 4 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Spray 6 muffin cups with cooking spray.
- Whisk milk, eggs, maple syrup, salt, and pepper together in a bowl.
- Place 1 asparagus half and about 1 teaspoon onion into each of the prepared muffin cups. Pour about 1/4 cup egg mixture into each muffin cup; sprinkle each with Swiss cheese.
- Bake in the preheated oven until frittatas are golden and puffed, about 25 minutes. Remove promptly and let cool only a few minutes, as they will deflate, like a souffle.
Nutrition Facts : Calories 87.1 calories, Carbohydrate 5.1 g, Cholesterol 129 mg, Fat 4.8 g, Fiber 0.3 g, Protein 6 g, SaturatedFat 2 g, Sodium 60.4 mg, Sugar 4 g
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- In a large broilerproof skillet heat oil over medium heat. Add asparagus; cook and stir about 4 minutes or until asparagus is crisp-tender. Stir in prosciutto.
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