Individual Baked Frittatas Recipes

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MINI FRITTATAS



Mini Frittatas image

Provided by Giada De Laurentiis

Categories     appetizer

Time 22m

Yield about 40 mini frittatas

Number Of Ingredients 8

Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves

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.

EASY OVEN BAKED FRITTATA



Easy Oven Baked Frittata image

This delicious Oven Baked Frittata is made with eggs, zucchini, pancetta and a little parmesan cheese. Fast and easy, it makes the perfect quick dinner or lunch.

Provided by Rosemary Molloy

Categories     Lunch     Main Dish

Time 40m

Number Of Ingredients 7

2 tablespoons olive oil
1/2 - 3/4 cup chopped pancetta
2 small zucchini
8 large eggs
3 tablespoons freshly grated parmesan cheese
1-2 tablespoons freshly chopped parsley
salt* and pepper to taste

Steps:

  • Pre-heat oven to 350F (180C).
  • In a non stick pan or baking dish (8-9 inch / 22 cm) add the olive oil and chopped pancetta and zucchini cook until golden brown. Stirring often so that they don't burn or stick to the pan.
  • While the zucchini and pancetta are sauteeing, in a medium bowl beat together the eggs and parmesan cheese, stir in the parsley and pepper. Then pour the mixture into the pan with the cooked zucchini and pancetta, stir gently to combine.
  • Place pan in pre-heated oven and bake for about 20 minutes. The Frittata is done when the eggs are puffed and opaque in colour. It should still wiggle just a tiny bit in the centre (don't worry it will continue to cook even when it's removed from the oven). Let sit 5 minutes then slice and serve. Enjoy!

Nutrition Facts : Calories 268 kcal, Carbohydrate 3 g, Protein 17 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 428 mg, Sodium 252 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

INDIVIDUAL ITALIAN FRITTATAS



Individual Italian Frittatas image

The Italian word "frittata" refers to frying the egg-based dish in a skillet. This Italian spin with added salami, roasted sweet peppers and mozzarella is baked in a ramekin but the ending is the same-delicious day or night. -Nancy Elliott, Houston, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 2 servings.

Number Of Ingredients 13

1/4 cup finely chopped onion
2 teaspoons olive oil
4 medium fresh mushrooms, chopped
4 thin slices hard salami, julienned
2 tablespoons finely chopped roasted sweet red pepper
4 large eggs
1 tablespoon 2% milk
1 tablespoon grated Parmesan cheese
2 teaspoons minced fresh parsley
1 teaspoon minced fresh chives
Dash pepper
1/4 cup shredded part-skim mozzarella cheese
Chopped fresh chives, optional

Steps:

  • In a small skillet, cook and stir onion in oil over medium heat until tender. Add mushrooms; cook 2-4 minutes longer or until tender. Divide between two greased 8-ounce ramekins. Top with salami and red pepper. , In a small bowl, whisk the eggs, milk, Parmesan cheese, parsley, minced chives and pepper; pour into ramekins. Bake at 400° for 10 minutes., Sprinkle with mozzarella cheese; bake 8-10 minutes longer or until eggs are set. Sprinkle with chopped chives if desired.

Nutrition Facts : Calories 339 calories, Fat 24g fat (8g saturated fat), Cholesterol 456mg cholesterol, Sodium 751mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.

INDIVIDUAL BAKED FRITTATAS



Individual Baked Frittatas image

Baked individual frittatas. Feel free to change the ingredients according to your own preferences.

Provided by Amy Hendrix Borland

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 40m

Yield 12

Number Of Ingredients 7

cooking spray
½ pound bacon
1 cup chopped broccoli
1 ½ tablespoons water
10 eggs
salt and ground black pepper to taste
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Coat a 12-cup muffin tin with cooking spray.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
  • Meanwhile, place broccoli and water in a microwave-safe bowl. Cover and cook on high until tender, 1 1/2 to 2 minutes. Carefully remove cover and drain any liquid.
  • Crack eggs into a bowl and beat with a whisk. Season with salt and pepper.
  • Layer bacon and broccoli into each muffin cup, filling about 1/3 full. Pour egg mixture into each cup, leaving a bit of space at the top. Sprinkle with Cheddar cheese.
  • Bake in the preheated oven until a toothpick inserted at the center comes out clean or nearly clean, 15 to 20 minutes.

Nutrition Facts : Calories 126.5 calories, Carbohydrate 1 g, Cholesterol 153.1 mg, Fat 9.4 g, Fiber 0.2 g, Protein 9.5 g, SaturatedFat 4 g, Sodium 267.8 mg, Sugar 0.5 g

MINI ITALIAN FRITTATAS



Mini Italian Frittatas image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 11

2 tablespoons good olive oil, plus extra for greasing the pans
1 1/2 cups chopped leeks, white and light green parts, washed and spun dry
4 ounces sliced Italian prosciutto, coarsely chopped
8 ounces fresh baby spinach
2 1/2 tablespoons julienned fresh basil leaves
1 tablespoon freshly squeezed lemon juice
1 1/2 cups (4 ounces) grated Italian Fontina cheese (6 ounces with rind)
8 extra-large eggs
1 1/2 cups half-and-half
Kosher salt and freshly ground black pepper
4 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
  • Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
  • In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
  • Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.

MUFFIN PAN FRITTATAS



Muffin Pan Frittatas image

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

cooking spray
1 tablespoon olive oil
1 cup chopped fresh asparagus
¼ cup chopped green bell pepper
2 tablespoons chopped red onion
6 eggs
½ cup milk
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 cup shredded Cheddar cheese

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 FRITTATAS



Mini Frittatas image

For a fun change-of-pace breakfast, try these sausage and hash brown frittatas perked up with salsa. To lower the dish's cholesterol even more, use egg substitute instead of the whole eggs. -Kathy Brodin, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 4 servings.

Number Of Ingredients 16

1 Italian turkey sausage link (about 4 ounces), casing removed
1-1/2 cups frozen shredded hash brown potatoes, thawed
1/2 cup chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1/3 cup water
1/2 teaspoon salt
1/2 to 1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon pepper
3 large eggs
2 large egg whites
1 cup buttermilk
2 tablespoons all-purpose flour
1/4 cup shredded Parmesan cheese
3/4 cup salsa

Steps:

  • In a nonstick skillet, cook sausage over medium heat until no longer pink. Remove with a slotted spoon to paper towels. Discard drippings., In the same pan, saute potatoes, onion and garlic in oil until potatoes are golden brown, about 5 minutes. Add water, seasonings and sausage; cook and stir over medium heat until the water has evaporated, about 1 minute., In a bowl, combine the eggs, egg whites, buttermilk, flour and Parmesan cheese. Stir in sausage mixture. Fill muffin cups coated with cooking spray three-fourths full., Bake at 350° for 20-25 minutes or until a knife comes out clean. Carefully run a knife around the edge of cups to loosen frittatas. Serve with salsa.

Nutrition Facts : Calories 225 calories, Fat 10g fat (3g saturated fat), Cholesterol 182mg cholesterol, Sodium 903mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

SIMPLY BAKED MINI FRITTATAS



Simply Baked Mini Frittatas image

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

8 eggs
1/2 cup milk
1/2 teaspoon black pepper
1/4 teaspoon salt
4 ounces ham, chopped
1/3 cup parmesan cheese, grated
2 tablespoons Italian parsley, chopped

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

BABY FRITTATAS



Baby frittatas image

Mini Italian omelettes for a party buffet

Provided by Merrilees Parker

Categories     Buffet, Side dish

Time 55m

Number Of Ingredients 7

1 tsp olive oil
100g diced pancetta or rindless streaky bacon
8 eggs
350ml double cream
2 tbsp each finely chopped fresh parsley and chives
100g parmesan , grated
butter , for the tin

Steps:

  • On the day, reheat the oven to 180C/Gas 4/fan oven 160C. Heat the olive oil in a frying pan over a medium heat. Tip in the pancetta and fry for 4 minutes until crisp. Drain and cool on kitchen paper.
  • Whisk the eggs with the cream and plenty of salt and pepper. Add the herbs, parmesan and cooled pancetta; mix again.
  • Butter a 12-hole muffin tin. Ladle in the mixture to two-thirds fill each hole (you'll have leftovers for another batch). Bake for 20-25 minutes until firm. Transfer to a rack. Cool while cooking the remaining frittatas. Make up to 4 hours ahead.
  • To serve, heat through, loosely wrapped in foil, in a preheated oven at 180C/Gas 4/fan oven 160C, for 10-15 minutes. Serve hot, warm or cold.

Nutrition Facts : Calories 176 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 7 grams protein, Sodium 0.48 milligram of sodium

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