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.
POTATO BASIL FRITTATA SQUARES
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 12-by-18-by-1 1/2-inch half sheet pan.
- Melt 4 tablespoons of the butter in a 12-inch saute pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, 10 to 15 minutes. Melt the remaining 8 tablespoons of butter in a small saute pan and set aside.
- Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
- Distribute the potatoes over the bottom of the sheet pan. Pour the egg mixture over the potatoes and spread evenly. Bake the frittata until it is browned and puffed, 30 to 35 minutes. Allow the frittata to cool and cut into 20 single-serving squares.
ZUCCHINI AND GRUYERE FRITTATA SQUARES
Steps:
- Preheat the oven to 350 degrees F. Grease a 12-by-18-by-1-inch sheet pan with olive oil.
- Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and saute for 5 minutes, until it begins to brown. Add the leeks and saute for 5 minutes, until tender. Add the zucchini and thyme and saute for 5 to 6 minutes, stirring occasionally, until the zucchini is tender.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, 1 1/2 teaspoons salt and 1 teaspoon pepper. Stir in two-thirds of the Gruyere and the basil.
- Pour the zucchini mixture in an even, well distributed layer into the prepared sheet pan. Pour the egg mixture over the top and sprinkle with the remaining Gruyere. Shake the pan to evenly distribute the egg mixture. Bake for 30 to 35 minutes until puffed and just set in the center. Allow to sit at room temperature for 5 minutes. Cut the frittata into 30 equal size squares, sprinkle with salt, garnish with the julienned basil and serve hot, warm or at room temperature.
MINI FRITTATAS - GIADA DE LAURENTIIS
These baby frittatas are wonderful for breakfast, brunch, or appetizers. They can be served warm but are delicious served at room temperature. From Giada D.
Provided by KathyP53
Categories Breakfast
Time 22m
Yield 40 frittatas
Number Of Ingredients 7
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.
Nutrition Facts : Calories 24.1, Fat 1.4, SaturatedFat 0.6, Cholesterol 39.7, Sodium 85.9, Carbohydrate 0.3, Sugar 0.2, Protein 2.3
ARTICHOKE FRITTATA
This rich, delicious, and easy-to-make appetizer can be served warm or cool. I sometimes use grated low-fat cheese and find that it is just as tasty and less greasy. Dried parsley works, too.
Provided by Jo Bice
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes.
- Stir cooked green onions, eggs, Cheddar cheese, saltine crackers, parsley, garlic, hot pepper sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.
- Bake in the preheated oven until center is puffy and no longer moist, about 40 minutes; cool slightly before cutting into squares.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 8.7 g, Cholesterol 143.6 mg, Fat 19.2 g, Fiber 1.8 g, Protein 15.4 g, SaturatedFat 9.4 g, Sodium 458.5 mg, Sugar 1.3 g
MUFFIN PAN FRITTATAS
What an easy way to make eggs for a group.
Provided by OMARILYN
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
- Heat olive oil in a skillet over medium heat; cook and stir asparagus, green bell pepper, and onion in the hot oil until softened, 5 to 10 minutes.
- Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked vegetables and Cheddar cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup.
- Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.
Nutrition Facts : Calories 92.5 calories, Carbohydrate 1.5 g, Cholesterol 103.7 mg, Fat 7 g, Fiber 0.3 g, Protein 6.1 g, SaturatedFat 3.1 g, Sodium 146.5 mg, Sugar 1.1 g
MINI FRITTATA APPETIZERS
These delightful appetizers can be served warm or cold and can even be frozen for later use. Great for any get together.
Provided by Marie
Categories High In...
Time 45m
Yield 24 fritattas
Number Of Ingredients 9
Steps:
- Thaw spinach and squeeze dry.
- Mix with ricotta, Parmesan, mushrooms, onion, oregano, salt, and egg.
- Lightly grease or spray 24 mini (1") muffin cups.
- Place a slice of pepperoni in the bottom of each.
- Spoon cheese mixture into cups.
- Bake at 375° about 25 minutes, or until light golden on top.
- Cool 10 minutes, then gently loosen and remove from pans.
- If you wish, garnish with small dabs of sour cream, and additional finely chopped pepperoni.
Nutrition Facts : Calories 46, Fat 3.3, SaturatedFat 1.8, Cholesterol 19.1, Sodium 122.6, Carbohydrate 0.9, Fiber 0.2, Sugar 0.2, Protein 3.3
APPETIZER FRITTATA
Steps:
- In a 10-inch oven-going skillet cook celery and onion in butter or margarine till tender. Combine eggs, sour cream, and cheese. Chop half the pepperoni and add to egg mixture. Preheat broiler. Pour egg mixture into skillet and cook over medium heat of range top lifting edges occasionally to allow uncooked portion to flow underneath. Cook 8 to 10 minutes or till almost set. Arrange remaining pepperoni around edge. Broil 5 inches from heat 1 to 2 minutes. Sprinkle with green onion, if desired. Cut in wedges.
FRITTATA
Serve this easy-to-make frittata as an appetizer or main course for brunch. It's delicious right out of the oven, at room temperature, or even as next-day leftovers. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium heat. Cook onion until soft and translucent, stirring occasionally, 3 to 4 minutes. Remove onions and add remaining tablespoon olive oil and 2 tablespoons butter. Add potatoes and season with salt and pepper. Saute until they begin to turn golden brown, about 4 minutes. Return onions to skillet in an even layer. Sprinkle evenly with basil and parsley.
- Heat broiler. Use a whisk to lightly beat eggs in a large bowl, then whisk in cream, and season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
- Pour egg mixture into skillet. Cook, using a heatproof flexible spatula to stir and push egg from edges to center of pan so runny parts run underneath, until eggs are almost set (they should still be wet on top but otherwise set throughout), 2 to 3 minutes.
- Drop dollops of goat cheese on top of frittata, distributing evenly and pressing down into eggs a bit with the spatula. Sprinkle evenly with Parmigiano-Reggiano cheese. Broil until frittata is set on top and has puffed slightly, and cheese is melted and golden, 1 to 1 1/2 minutes.
- Gently run the spatula around the edges and underneath the frittata and carefully slide out of pan onto a plate. Slice into six wedges and serve hot, warm, or at room temperature.
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