VEGGIE FRITTATA MUFFINS
These mini frittatas are the perfect make-ahead breakfast! They keep well in the fridge for up to 2 days.
Provided by Jeanine Donofrio
Categories Breakfast
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F and brush a nonstick muffin pan with olive oil or nonstick cooking spray.
- In a large bowl, whisk together the eggs, milk, garlic, dijon mustard, most of the dill (reserve a little for garnish), salt and pepper. Pour just a bit of the egg mixture into the bottom of each muffin cup. Divide the kale, tomatoes, scallions and feta into each cup then pour the remaining egg mixture on top.
- Bake for 20 to 22 minutes or until the eggs are set. Season with salt and pepper to taste and garnish with the remaining dill. Store any remaining frittatas in the fridge for up to 2 days.
MINI FRITTATAS
Provided by Giada De Laurentiis
Categories appetizer
Time 22m
Yield about 40 mini frittatas
Number Of Ingredients 8
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.
LOADED BAKED FRITTATA
Sautéed onion, pepper and spinach lace this sturdy frittata that's as good warm out of the pan as it is cold. Bacon and goat cheese enrich the mix, which can be eaten alone or put in a sandwich (see tip below). This recipe is, of course, delicious as is, but you can also take a cue from one of our commenters, Joan, who made this with leftover peppers and onions, adding sliced roasted baby potatoes. Ready in 45 minutes, it lasts for up to three days in the refrigerator, so you can enjoy it as long as it lasts - which may not be very long.
Provided by Genevieve Ko
Categories breakfast, brunch, dinner, lunch, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. In a medium bowl, beat eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Set aside.
- Put bacon in a 10- to 12-inch cast-iron or oven-safe nonstick skillet. Set over medium heat and cook, stirring occasionally, until browned, 4 to 5 minutes.
- Add onion, peppers and 1/2 teaspoon each salt and pepper and cook, stirring often, until onions are translucent, 6 to 7 minutes. Add the spinach a handful at a time, stirring after each addition, to wilt.
- Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to the oven.
- Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn't jiggle. Cool on a rack for about 10 minutes.
- Cut into wedges to serve warm or at room temperature.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 15 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 502 milligrams, Sugar 5 grams, TransFat 0 grams
FRITTATA BITES
Make and share this Frittata Bites recipe from Food.com.
Provided by Brenda.
Categories < 60 Mins
Time 45m
Yield 24 Frittata Bites, 12 serving(s)
Number Of Ingredients 11
Steps:
- Cook zucchini, pepper and garlic in margarine in large skillet over medium-high heat.
- Drain well; stir in rice.
- Cool; stir in cheese.
- Press approximately 1 tablespoon rice mixture into miniature muffin pans coated with cooking spray.
- Combine eggs, milk, Italian seasoning and salt; pour evenly over rice mixture.
- Bake at 350 degrees 25 minutes or until set.
- Cool in pan 5 minutes before removing.
Nutrition Facts : Calories 79.2, Fat 3.8, SaturatedFat 1.5, Cholesterol 59.1, Sodium 191.3, Carbohydrate 6.3, Fiber 0.3, Sugar 0.7, Protein 4.9
FRITTATA BITES WITH CHARD, SAUSAGE, AND FETA
Provided by Tori Ritchie
Categories Milk/Cream Egg Nog Egg Appetizer Breakfast Brunch Bake Sauté Cocktail Party Low Cal Feta Sausage Chard Party Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 20
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Spray 8 x 8 x 2-inch glass baking dish with nonstick spray. Bring large pot of salted water to boil. Add Swiss chard and cook just until wilted, about 2 minutes. Drain. Finely chop chard, then place in kitchen towel and squeeze dry. Set chard aside.
- Heat oil in large nonstick skillet over medium-high heat. Add onion to skillet and sauté until soft, 4 to 5 minutes. Add sausage and sauté until brown and cooked through, breaking up with fork, 5 to 7 minutes. Remove from heat and cool.
- Whisk eggs, cream, salt, and pepper in large bowl to blend. Add chard and cooled sausage mixture, then feta; stir to blend. Transfer mixture to prepared baking dish.
- Bake frittata until set in center, 45 to 55 minutes. Transfer baking dish to rack and cool frittata 15 to 20 minutes. Place platter atop dish with frittata. Using oven mitts, hold baking dish and platter firmly together and invert frittata onto platter; place another platter atop frittata and invert again so that frittata is right side up. Cut frittata into 20 pieces. DO AHEAD: Can be made 1 day ahead. Place frittata pieces on rimmed baking sheet. Cover and chill. Rewarm in 325°F oven until heated through, about 10 minutes.
- Transfer frittata pieces to platter. Garnish each piece with parsley; serve warm or at room temperature.
SPINACH FRITTATA BITES
In the November 1996 issue of Living, we baked mini frittatas in muffin tins. Now we're cutting to the chase (and making post-party cleanup easier) by cooking up a singular masterpiece and slicing it into scrumptious squares.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 35m
Yield Makes 54 mini portions
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Whisk together milk, flour, and 1 1/4 teaspoons salt. Add eggs; whisk to combine. Stir in spinach, red peppers, and cheese.
- Line a 9-by-13-inch baking dish with lightly oiled parchment, leaving a 2-inch overhang on two sides. Pour in egg mixture; bake until just set, 18 to 20 minutes. Let cool 10 to 15 minutes.
- Using parchment, transfer frittata to a cutting board. Cut into 1 1/2-inch squares.
VERY VEGGIE FRITTATA
We enjoy this colorful frittata often. Wedges are not only great for breakfast or brunch, but also for a tasty meatless dinner. The sour cream gives the eggs great flavor. -Teri Condon, Burley, Idaho
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, whisk the eggs, sour cream, salt and pepper. Stir in 3/4 cup cheese and green onions; set aside. In a 9-in. ovenproof skillet, saute the mushrooms, sweet peppers and onion in butter until tender. Reduce heat; top with egg mixture. Cover and cook for 4-6 minutes or until nearly set., Uncover skillet; sprinkle with remaining cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Serve with pepper sauce, if desired.
Nutrition Facts : Calories 269 calories, Fat 20g fat (12g saturated fat), Cholesterol 312mg cholesterol, Sodium 434mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
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