Solar Cooked Mini Eggs And Bacon Frittata Food

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MICROWAVE EGG FRITTATA



Microwave Egg Frittata image

Spinach, bacon, cheese and tomatoes float in a fluffy frittata thats ready in just 3 minutes! My husband and I started the south beach diet and got tired of plain eggs and bacon after a few days. You can put almost anything into this to make it your own--we also like mushrooms, onions, bell peppers, tomato juice, ham, cheddar cheese, or even the eggs alone. I have it listed as a single recipe because it's more fun to choose your own veggie combination, but if you want to make it double sized, the microwave time increases to 6 1/2 minutes for a 3 cup round container, and up to 8 minutes for an 8x8-inch Pyrex.

Provided by Random Rachel

Categories     Breakfast

Time 6m

Yield 1 serving(s)

Number Of Ingredients 8

2 eggs
1/4 cup fat-free evaporated milk
1/2 cup fresh spinach leaves
1 roma tomato
1 -2 slice turkey bacon
1/3 cup shredded part-skim mozzarella cheese
Pam cooking spray
salt and pepper

Steps:

  • Spray a microwave safe cereal sized bowl with the Pam.
  • Wash the spinach, pat it dry, remove the stems, and tear it into edible sized pieces. (1/2 cup is my guess, I usually just grab a small fistful.) Toss into bottom of bowl.
  • Either slice or dice the tomato and toss it inches Likewise with the bacon. Throw the cheese on top of that. (you can change any of the veggies to suit your tastes).
  • Beat the two eggs and milk in a separate cup lightly with a fork, pour over the mess in the bottom of the bowl (a lot of the stuff will float, especially the spinach and bacon). Sprinkle lightly with salt and pepper.
  • Microwave on high for 3 minutes. (I don't know how many watts my microwave is--let it cook for about 20 seconds after the center puffs up even with the rest, and it should be done) Avoid overcooking or it will form a yucky crust of crunchy egg. The sooner you eat it, the fluffier it is. After 15 minutes of sitting, it will be cold, and about half of the size it was coming out of the microwave. I don't recommend letting it sit that long.

MINI BACON AND POTATO FRITTATAS



Mini Bacon and Potato Frittatas image

Make and share this Mini Bacon and Potato Frittatas recipe from Food.com.

Provided by dicentra

Categories     < 60 Mins

Time 35m

Yield 18 serving(s)

Number Of Ingredients 12

2 cups finely chopped peeled baking potatoes (about 12 ounces)
5 slices bacon (uncooked)
1/2 cup finely chopped sweet onion
1 teaspoon salt, divided
1/4 teaspoon dried thyme
1/2 cup chopped fresh chives, divided
2 tablespoons grated fresh parmesan cheese
1/4 teaspoon fresh ground black pepper
7 large egg whites, lightly beaten
3 large eggs, lightly beaten
cooking spray
6 tablespoons nonfat sour cream

Steps:

  • Preheat oven to 375°.
  • Place potato in a medium saucepan; cover with water. Bring to a boil; cook 4 minutes or until almost tender. Drain.
  • Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside.
  • Add potato, onion, 1/4 teaspoon salt, and thyme to drippings in pan; cook 8 minutes or until potato is lightly brown over medium-high heat. Remove from heat; cool.
  • Combine the potato mixture, bacon, remaining 3/4 teaspoon salt, 2 tablespoons chives, cheese, pepper, egg whites, and eggs, stirring well with a whisk. Coat 36 mini muffin cups with cooking spray.
  • Spoon about 1 tablespoon egg mixture into each muffin cup. Bake at 375° for 16 minutes or until lightly brown.
  • Cool 5 minutes on a wire rack. Remove frittatas from muffin cups. Top each with 1/2 teaspoon sour cream and 1/2 teaspoon chives.

Nutrition Facts : Calories 73, Fat 4, SaturatedFat 1.4, Cholesterol 40.6, Sodium 229.8, Carbohydrate 5.1, Fiber 0.4, Sugar 0.9, Protein 4.1

MINI EGG FRITTATAS



Mini Egg Frittatas image

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

6 eggs (use free-range if you can)
1/4 cup half-and-half or 1/4 cup milk
salt and pepper
1/2 cup shredded parmesan cheese
1/4 cup of diced mushroom
1/4 cup of diced asparagus
2 -3 slices , cooked bacon- crumbled

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

SOLAR COOKED RUSSIAN YAICHNITSA EGGS



Solar Cooked Russian Yaichnitsa Eggs image

A solar cooked version of the Russian egg dish. Please watch how we prepared it. http://www.youtube.com/watch?v=C3tEcekCJ3w&feature=channel_page

Provided by SunshineCooking

Categories     Breakfast

Time 3h5m

Yield 2 eggs, 2 serving(s)

Number Of Ingredients 7

1/2 small onion, sliced
2 tablespoons extra virgin olive oil
1/8 teaspoon salt, to taste
1/8 teaspoon fresh black pepper, to taste
1 tablespoon cold butter
2 eggs, room temperature (seasoned with salt and pepper, to taste)
2 slices bread, toasted

Steps:

  • Place onions in a dark 9 inch round pan.
  • Season onions with salt and pepper.
  • Drizzle with olive oil.
  • Combine mixture.
  • Place butter on top.
  • Put pan in solar cooker.
  • Solar cook until onions are caramelized (about 3 hours).
  • After cooking the onions for 3 hours, crack the eggs over a small bowl and season with salt & pepper, to taste.
  • Add eggs to the onions (keep yolks intact).
  • Continue to solar cook for another 15-20 minutes until the eggs are cooked or "hard boiled" (about 20 minutes).
  • Serve on slices of toasted bread.
  • Drizzle olive oil and butter drippings over eggs and toasts.

Nutrition Facts : Calories 317.9, Fat 25.1, SaturatedFat 7.2, Cholesterol 226.8, Sodium 427.3, Carbohydrate 14.9, Fiber 0.9, Sugar 2.2, Protein 8.4

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