BROCCOLI AND CHEDDAR MINI FRITTATAS
With just three ingredients, this make-ahead dish is easy to prepare, and is a great heat-and-go option on busy mornings.
Provided by Sarah Caron
Categories Breakfast
Time 35m
Yield 12
Number Of Ingredients 3
Steps:
- Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
- Place broccoli in 2-quart saucepan; add about 1/2 inch water. Cook, covered, 3 to 5 minutes or just until broccoli is tender. Drain.
- Divide broccoli evenly among muffin cups. Top each evenly with cheese. Fill each cup with egg product.
- Bake 18 to 20 minutes or until set. Cool mini frittatas 5 minutes; remove from muffin cups to cooling rack.
Nutrition Facts : ServingSize 1 Serving
MINI FRITTATAS
Muffin-sized perky spinach frittatas. They are fun to make and even the kids love them! Accompany this dish with tortilla chips and salsa - makes for a great treat! Use egg substitute in place of the eggs to make this an even healthier treat.
Provided by Sparkles
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
- In a medium bowl, combine spinach, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese.
- In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper. Stir egg mixture into spinach mixture.
- Spoon mixture into the prepared muffin tin. Bake in preheated oven for 20 to 25 minutes. Let stand for 5 minutes. Remove from muffin cups. Serve warm.
Nutrition Facts : Calories 293.2 calories, Carbohydrate 8.2 g, Cholesterol 231.7 mg, Fat 19.2 g, Fiber 1.7 g, Protein 22.9 g, SaturatedFat 10.2 g, Sodium 565.3 mg, Sugar 2.2 g
MINI BROCCOLI AND CHEESE FRITTATAS
Make and share this Mini Broccoli and Cheese Frittatas recipe from Food.com.
Provided by Chef mariajane
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Partially fill the 4 corner cups of a 12 cup muffin pan with water. Spray remaining 8-cups with nonstick spray. Divide broccoli, onion and sundried tomato equally between the 8 greased cups.
- Whisk eggs with milk, garlic and half the salad dressing, salt and pepper until well combined. Pour an equal amount into each filled cup. Bake 15 minutes. Sprinkle with cheese and bake until cheese is melted and eggs are set , 8-10 minutes. Let stand 2 minutes. Run a knife blade around the edge of each frittata before removing from pan. Serve frittatas with salad green tossed with remaining dressing.
Nutrition Facts : Calories 171, Fat 9.9, SaturatedFat 4.1, Cholesterol 277.5, Sodium 383, Carbohydrate 7, Fiber 1.6, Sugar 4.3, Protein 13.8
HAM, BROCCOLI AND CHEDDAR FRITTATA
This easy ham and cheese frittata, spiked with some healthy broccoli, works as a centerpiece of a brunch, easy leftovers for a quick lunch or dinner paired with a green salad.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 6 to 8 serving
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F. Whisk the eggs, cream, 1 teaspoon salt and a few grinds of black pepper together in a large bowl until smooth. Fold in the broccoli, ham, Cheddar and Monterey Jack until well combined.
- Pour the mixture into an oven-safe, 10-inch nonstick skillet. Bake until the eggs are just set and no longer jiggly in the middle, 50 to 55 minutes. Let sit for 5 minutes before sliding the frittata out of the skillet onto a serving platter. Slice into wedges to serve.
BROCCOLI AND CHEDDAR FRITTATA
Provided by Ellie Krieger
Categories main-dish
Time 30m
Yield 4 servings (2 wedges per serving)
Number Of Ingredients 7
Steps:
- Separate 4 of the eggs, putting the whites into a medium sized bowl and discarding the yolks. Add the 4 whole eggs and 2 tablespoons of water to the whites and whisk well.
- In a medium ovenproof nonstick skillet heat the oil over a medium flame. Add the onion and cook until it begins to soften, about 5 minutes. Add the broccoli and cook for another 2 minutes. Season with salt and a few turns of pepper. Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, about 8 minutes. Sprinkle with the cheese.
- Meanwhile, preheat the broiler. Place the skillet under the broiler about 2 inches from the heat until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough.
- Cut the frittata into 8 wedges and serve.
Nutrition Facts : Calories 215 calorie, Fat 12 grams, SaturatedFat 4.5 grams, Cholesterol 227 milligrams, Sodium 385 milligrams, Carbohydrate 11 grams, Fiber 3.5 grams, Protein 17 grams
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- Preheat oven to 350°F (180°C). Partially fill the 4 corner cups of a 12-cup muffin pan with water. Spray remaining 8 cups with nonstick spray. Divide broccoli, onion and sundried tomatoes equally between the 8 greased cups.
- Whisk eggs with milk, garlic, half the salad dressing, salt and pepper until well combined. Pour an equal amount into each filled cup. Bake15 min. Sprinkle with cheese and bake until cheese is melted and eggs are set, 8 to 10 min. Let stand 2 min. Run a knife blade around the edge of each frittata before removing from pan. Serve frittatas with salad greens tossed with remaining dressing.
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- Preheat oven to 350°F (180°C). Partially fill the 4 corner cups of a 12-cup muffin pan with water. Spray remaining 8 cups with nonstick spray. Divide broccoli, onion and sundried tomatoes equally between the 8 greased cups.
- Whisk eggs with milk, garlic, half the salad dressing, salt and pepper until well combined. Pour an equal amount into each filled cup. Bake15 min. Sprinkle with cheese and bake until cheese is melted and eggs are set, 8 to 10 min. Let stand 2 min. Run a knife blade around the edge of each frittata before removing from pan. Serve frittatas with salad greens tossed with remaining dressing.
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