MUFFIN FRITTATAS
Make and share this Muffin Frittatas recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 29m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to fan 190ºC / 375°F. Grease a muffin tray well with a little butter/ghee or use paper cases or parchment paper.
- Beat the eggs in a large bowl. Add the salt and pepper, all the grated and chopped vegetables or peas, finely chopped onion or leek, garlic, and any spices or herbs.You are looking for a ratio of around 50 percent egg to 50 percent raw veg.
- Pour the mixture into the prepared muffin tray.
- Bake for 12 minutes,then crumble the cheese on top and turn on the broiler. Broil for about a minute until the tops are golden brown. Alternatively, you could stir the cheese into the egg mix, not bother with the broiler, and just cook in the oven for 14 minutes.
- To check if they are done, give the muffin tray a wobble - the frittatas should be just set in the middle. You can always put them back in the oven for another 1-2 minutes if you think they need cooking any longer.
- Remove the frittatas from the tray and leave to cool on a wire rack. Wrap them up in baking or greaseproof paper or pop them in your lunch box for a great snack on the go.
PUMPKIN AND CHIVE FRITTATAS
Frittata baked in the oven in muffin tins. Gluten free as no flour used. Recipe was from a magazine advertisement for Vitasoy "Soy Milky" soy milk, but of course you can use any milk for this recipe
Provided by Jubes
Categories Lunch/Snacks
Time 50m
Yield 12 frittatas, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C Lightly grease a non-stick muffin tray. The silicon muffin trays are perfect for this dish.
- Heat the oil in a non-stick pann over medium heat. Add pumpkin and cook, stirring, for 5 minutes or until tender. Cool.
- Stir in cheese and chives.
- Spoon into the prepared trays.
- In a jug, whisk the eggs and milk. Season to your preference.
- Pour the egg mixture over the pumpkin in the trays. The muffin trays should be 3/4 full.
- Sprinkle with pepitas.
- Bake for 35 minutes or until set.
- Allow to stand for 5 minutes, then cool on a rack.
- Serve with wild rocket leaves.
Nutrition Facts : Calories 176.8, Fat 11.4, SaturatedFat 3.1, Cholesterol 190.3, Sodium 87.6, Carbohydrate 10.5, Fiber 0.9, Sugar 2, Protein 9.8
MINI SMOKED SALMON FRITTATAS WITH CHIVE CREME FRAICHE
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield about 24 mini frittatas
Number Of Ingredients 14
Steps:
- Place two racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Spray a mini-muffin tin generously with cooking spray.
- For the chive creme fraiche: In a small bowl, combine the creme fraiche, chives, lemon zest and juice, salt and pepper. Refrigerate while you make the frittatas.
- For the frittatas: In a large bowl, whisk the eggs, milk, creme fraiche, chives, dill, salt and pepper to blend well. Stir in the smoked salmon. Fill the cups of the prepared muffin tin 3/4 full with the egg mixture. Bake until the frittatas are puffed up and just set in the center, 8 to 10 minutes. Use a rubber spatula to loosen the frittatas and slide them onto a platter. Serve immediately with a dollop of chive creme fraiche.
MINI EGG FRITTATAS
This recipe is quick and easy. You can use anything in it that you really enjoy! Make it in either muffin tins (spray non-stick spray) or I use silicone muffin cups on a cookie sheet. A great way to use leftover ham, bacon, sausage, steak and small amounts of fresh veggies! We have made several variations. I will post my favorite!
Provided by KellyDeLaire
Categories Breakfast
Time 30m
Yield 12 fritattas, 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Spray muffin tins with non-stick spray or use silicone liners.
- Beat together eggs, half and half or milk, salt and pepper,.
- Add bacon, mushrooms, and asparagus to mixture and stir in.
- Pour about 1/4 cup of mixture into each muffin tin.
- Top with parmesean cheese.
- Bake for 15 minutes and check to see if eggs are set (they should puff up also)- if not, cook 5 more minutes.
- Let cool for 5 minutes and enjoy!
Nutrition Facts : Calories 92.1, Fat 6.2, SaturatedFat 2.8, Cholesterol 147.8, Sodium 152.8, Carbohydrate 1.1, Fiber 0.1, Sugar 0.3, Protein 7.5
POTATO CHIVE FRITTATA
I tried this recipe after seeing it in a newspaper article. There was a higher fat version and lower fat version. This was the lower fat version I tried. It is very good!
Provided by CookingONTheSide
Categories Breakfast
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Peel potatoes and place in a 3-quart pot, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt.
- Simmer until potatoes are fork tender but not falling apart, 20-25 minutes.
- Drain in a colander and when just cool enough to handle, cut into 1/2-inch cubes.
- Preheat oven to 350 degrees and arrange rack in center of oven.
- Heat oil in a 10-inch nonstick skillet (if the handle is not ovenproof, wrap it tightly in aluminum foil) over moderate heat until hot but not smoking.
- Add potatoes and cook, stirring occasionally, until heated through, about 2 minutes.
- Whisk together flour, chives, baking powder and pepper in a bowl.
- Whisk together eggs and cheeses in another bowl until well combined; whisk in flour mixture.
- Pour egg mixture over potatoes and bake until firm and puffy, about 45 minutes.
- Let cool 5 minutes.
- Run a small knife around edge of frittata and gently slide onto a platter.
- Serve warm.
SIMPLY BAKED MINI FRITTATAS
These delicious little frittatas are baked in muffin tins. It's a great way to cook eggs for a lot of people. They're like little quiches without the crust. Frittatas are so easy and flexible - you can use any omlette or quiche ingredients in these. Breakfast for two: I cut the eggs, milk, and pepper in half, skipped the salt, used 1/4 cup crispy proscuitto (Recipe #239502) with 1/4 cup jack cheese and baked in a regular size muffin pan (6 frittatas) for about 15 minutes. Yummy!
Provided by Recipe Reader
Categories Breakfast
Time 22m
Yield 40 mini frittatas, 8-10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 122.7, Fat 7.5, SaturatedFat 2.9, Cholesterol 224.7, Sodium 429.3, Carbohydrate 1.4, Fiber 0.1, Sugar 0.4, Protein 11.6
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