Mini Vegetarian Frittatas Food
MINI VEGETARIAN FRITTATAS
I was gifted some farm-fresh eggs and wanted to make something that would showcase them. I decided to use up some freshly picked greens to make these vegetarian frittatas! Try them with a green salad for a light brunch or even dinner.
Provided by LauraF
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 40m
Yield 7
Number Of Ingredients 13
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.
Nutrition Facts : Calories 72.3 calories, Carbohydrate 2.1 g, Cholesterol 112 mg, Fat 5.2 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 2.2 g, Sodium 128.8 mg, Sugar 0.9 g
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
MINI VEGETABLE FRITTATAS
I found this among my printed out recipes from last year. I have no idea now where it came from as I had cut it to fit in my folder. They are very easy to make and are great for lunch boxes. They also go well with a salad for a tasty lunch/brunch or supper. **Note I use non stick metal muffin pans which I give a light quick burst of rice bran oil cooking spray, (from a can).
Provided by Jen T
Categories Breakfast
Time 40m
Yield 12 frittatas
Number Of Ingredients 12
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
This is rustic Italian recipe adapted from an old immigrant cookbook. Simple ingredients that combine to make delicious sandwich sized frittatas. These are amazing eaten as a warm sandwich with olive oil-drizzed, grilled Italian bread. Enjoy!
Provided by Moseslakecooker
Categories Lunch/Snacks
Time 50m
Yield 24 mini fritattas
Number Of Ingredients 14
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.
Nutrition Facts : Calories 84.6, Fat 5.8, SaturatedFat 2.2, Cholesterol 99.5, Sodium 223.8, Carbohydrate 3.4, Fiber 1, Sugar 1.5, Protein 4.8
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