Mini Vegetable Frittatas Food

MINI VEGETABLE FRITTATAS

Steps:

• Pre heat the oven to 180'C.
• Saute the onion in the 2 teaspoons of oil over med heat until soft.
• Place the grated carrot & courgette into a large bowl. Add the cooked onion, cheese, corn, flour, baking powder and salt.
• In another bowl combine the second measure of oil with the eggs.
• Pour the egg mix into the vegetable mixture and mix lightly.
• Spoon into 12 lightly greased muffin pans.
• Sprinkle with the seeds and bake in a moderate oven (180'C) for 30 minutes.
• Remove from oven and remove from pans. Either eat while hot or warm or, cool and use in packed lunches.

MINI VEGETABLE FRITTATAS

Steps:

• Preheat oven to 375 degrees F. Oil 2 - 12 muffin cup tins with olive oil. (Non-stick tins work best).
• Saute the onion and garlic in the olive oil and butter until onion is clear.
• Add artichoke hearts, mushrooms and zucchini.
• Saute 5 to 10 minutes.
• Spoon this mixture into muffin tins about half way up.
• Beat the eggs with the salt, pepper and herbs until frothy.
• Mix in the grated cheese, then pour evenly over the top of the vege mixture.
• Top each with a tablespoon of the Marinara Sauce and bake 15 minutes, or until egg mixture is set.
• Let cool for 5 minutes.
• Use a knife to loosen the edges of each frittata and serve.

VEGETABLE FRITTATA

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk the whole eggs and whites in a bowl. Add the cottage cheese and whisk until almost smooth. Whisk in the gouda and rosemary.
• Cook the garlic in the olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat until it starts to brown, 1 to 2 minutes. Add the onion, season with salt and cook 2 minutes. Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.
• Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes. Remove from the oven, cover and let sit, 5 to 7 minutes. Cut into wedges and serve with the bread.

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 FRITTATAS - GIADA DE LAURENTIIS

Steps:

• Preheat oven to 375 degrees.
• Spray two mini non-stick muffin tins (each with 24 cups) with nonstick spray.
• Fill prepared cups almost to the tops with egg mixture.
• Bake until eggs puff and are just set in center, about 8-10 minutes.
• Using a rubber spatula, loosen frittatas from the cups and slide onto a platter.
• Serve immediately or at room temperature.

SIMPLY BAKED MINI FRITTATAS

Steps:

• Preheat the oven to 375 degrees.
• 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 10 to 15 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter.

MINI VEGETARIAN FRITTATAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease 7 muffin cups with cooking spray.
• Melt butter in a skillet over medium heat. Add mushrooms, herbes de Provence, salt, and pepper; cook and stir until tender and starting to brown, about 5 minutes. Stir in scallions and cook until softened, 1 to 2 minutes. Add chard and water; cook and stir until wilted, about 2 minutes. Remove from heat and cool for 5 minutes.
• Whisk eggs, milk, Parmesan cheese, and Dijon mustard together in a large bowl. Fold in mushroom mixture and sun-dried tomatoes. Pour egg mixture into the prepared muffin cups.
• Bake in the preheated oven until puffed and golden brown, about 15 minutes. Cool frittatas for 5 minutes before lifting out of the muffin cups.

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.