Mini Tuna Corn Sweet Potato 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 ITALIAN FRITTATAS

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 TUNA, CORN & SWEET POTATO FRITTATAS

Steps:

• Preheat oven to 200°C Cook the sweet potato in a saucepan of boiling water for 5 minutes or until tender. Drain.
• Meanwhile, spray eight 125ml (1/2-cup) capacity muffin pans with olive oil spray. Line the bases with non-stick baking paper. Combine the egg, milk, tuna, corn, chives, feta and half the parmesan in a bowl. Season with salt and pepper.
• Add the sweet potato. Stir gently to combine. Divide the mixture evenly among the prepared pans. Sprinkle with the remaining parmesan. Bake for 18 minutes or until golden and set. Serve with aioli and baby cos lettuce.

CORN FRITTATA WITH CHEESE

Steps:

• In a medium bowl, combine the eggs and basil; set aside.
• Heat the oil in a large oven proof skillet.
• Add the corn, zucchini, and green onions.
• Cook and stir for 3 minutes; add tomatoes and cook uncovered over medium heat about 5 additional minutes or until the vegetables are crisp-tender.
• Pour the egg mixture over vegetables in skillet and cook over medium heat.
• As the mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion runs underneath.
• Continue cooking and lifting edges until egg mixture is almost set, the surface of the frittata will be moist.
• Sprinkle with cheese and place the skillet under broiler 4 to 5 inches from heat.
• Broil 1 to 2 minutes or until the top is set and cheese is melted.

TUNA AND CORN FRITTERS

Steps:

• Mix all the ingredients together in a bowl.
• Heat up a frying pan.
• When the pan is hot, spoon the mixture in heaped spoonfuls into the pan.
• Cook in batches for about 3 minutes each side, or until both sides are golden brown.
• Remove from the pan, and continue cooking in batches.