Mini Frittatas Recipes

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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

MINI FRITTATAS



Mini Frittatas image

Whip up these egg gems for a satisfying hors d'oeuvre. Have your mini-muffin tins ready.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 48

Number Of Ingredients 10

1 medium zucchini
4 to 6 white mushrooms
1 red bell pepper
1 yellow bell pepper
16 large eggs
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 tablespoon chopped chives
1/2 cup finely grated Gruyere or fontina cheese
Vegetable oil cooking spray

Steps:

  • Lightly spray two 24-mini-muffin tins with vegetable-oil spray. Slice zucchini into 1/8-inch rounds. Slice mushrooms lengthwise into 1/8-inch pieces. Core and seed red and yellow bell peppers. Chop into 1/8-inch dice, and set aside.
  • Heat oven to 400 degrees. In a large mixing bowl, whisk eggs, salt, pepper, and chives, and set aside. Arrange cut zucchini, mushrooms, and peppers in each muffin tin. Ladle egg mixture into each tin, just even with the rim, and sprinkle with cheese.
  • Transfer to oven, and bake until frittatas are set, 8 to 10 minutes. Serve warm, or reheat briefly at 325 degrees.

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 - GIADA DE LAURENTIIS



Mini Frittatas - Giada De Laurentiis image

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

8 large eggs
1/2 cup whole milk
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated parmesan cheese
2 tablespoons chopped fresh Italian parsley

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

MINI FRITTATAS



Mini Frittatas image

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

6 ounces frozen chopped spinach, thawed and drained
1 cup ricotta cheese
2 tablespoons sour cream
½ cup grated Parmesan cheese
½ cup shredded Cheddar cheese
4 eggs
¼ cup milk
¼ teaspoon hot pepper sauce
1 teaspoon ground cumin
¼ teaspoon ground black pepper
½ teaspoon lemon pepper
2 tablespoons dried parsley
3 tablespoons salsa

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 VEGETARIAN FRITTATAS



Mini Vegetarian Frittatas image

I was gifted some farm-fresh eggs and wanted to make something that would showcase them. I decided to use up some freshly picked greens to make these vegetarian frittatas! Try them with a green salad for a light brunch or even dinner.

Provided by LauraF

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 40m

Yield 7

Number Of Ingredients 13

cooking spray
1 tablespoon butter
½ cup finely chopped mushrooms
½ teaspoon herbes de Provence
1 pinch salt and ground black pepper to taste
¼ cup finely chopped scallions
1 ½ cups thinly sliced Swiss chard
1 tablespoon water
4 large eggs
¼ cup milk
1 tablespoon coarsely grated Parmesan cheese
1 teaspoon Dijon mustard
2 tablespoons drained and chopped sun-dried tomatoes

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease 7 muffin cups with cooking spray.
  • Melt butter in a skillet over medium heat. Add mushrooms, herbes de Provence, salt, and pepper; cook and stir until tender and starting to brown, about 5 minutes. Stir in scallions and cook until softened, 1 to 2 minutes. Add chard and water; cook and stir until wilted, about 2 minutes. Remove from heat and cool for 5 minutes.
  • Whisk eggs, milk, Parmesan cheese, and Dijon mustard together in a large bowl. Fold in mushroom mixture and sun-dried tomatoes. Pour egg mixture into the prepared muffin cups.
  • Bake in the preheated oven until puffed and golden brown, about 15 minutes. Cool frittatas for 5 minutes before lifting out of the muffin cups.

Nutrition Facts : Calories 72.3 calories, Carbohydrate 2.1 g, Cholesterol 112 mg, Fat 5.2 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 2.2 g, Sodium 128.8 mg, Sugar 0.9 g

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

FRITTATA GOES TO MEXICO



Frittata Goes to Mexico image

I love my air fryer, as you can multitask while you're air frying. These individual Mexico inspired flavored mini frittatas are fast, easy, and loaded with flavor! Serve with fresh fruit salad and toasted English muffins. - Sharyn LaPointe Hill, Las Cruces, New Mexico

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1/2 pound Yukon Gold potatoes, cubed (about 2 cups)
1 tablespoon olive oil
1/2 teaspoon garlic salt
4 large eggs, room temperature
2 tablespoons half-and-half cream
1/4 cup spreadable spicy jalapeno cream cheese, softened
1/2 teaspoon ground cumin
1/2 cup shredded Mexican cheese blend
1/2 cup cherry tomatoes, quartered
2 tablespoons minced fresh cilantro
1 tablespoon minced seeded jalapeno pepper
Thinly sliced jalapeno pepper

Steps:

  • Preheat air fryer at 400°. Place potatoes, olive oil and garlic salt in a large bowl; toss to coat. Place potatoes in air fryer. Cook until tender and lightly browned, 14-16 minutes, shaking basket occasionally., In another bowl, whisk eggs, cream, cream cheese and cumin until blended. Stir in shredded cheese, tomatoes, cilantro and chopped jalapeno. Divide potatoes among 4 greased 8-oz. ramekins. Pour egg mixture over top; cover with foil. Place ramekins in air fryer. Cook for 12 minutes. Remove foil and cook until set and a knife inserted near the center comes out clean, about 3 minutes longer. Let stand 5 minutes before serving. Top with jalapeno slices.

Nutrition Facts : Calories 262 calories, Fat 17g fat (7g saturated fat), Cholesterol 212mg cholesterol, Sodium 498mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

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

MINI ITALIAN FRITTATAS



Mini Italian Frittatas image

I created this recipe when my friends and I had a picnic breakfast. I wanted an egg meal that was portable and easy to make. The result was this crowd-pleasing frittata!-Jessie Apfe, Berkeley, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 1 dozen.

Number Of Ingredients 15

1/2 cup boiling water
1/4 cup sun-dried tomatoes (not packed in oil)
3/4 cup shredded part-skim mozzarella cheese, divided
1/2 cup chopped fresh spinach
1/3 cup water-packed artichoke hearts, rinsed, drained and chopped
1/3 cup chopped roasted sweet red peppers
1/4 cup grated Parmesan cheese
1/4 cup ricotta cheese
2 tablespoons minced fresh basil
1 tablespoon prepared pesto
2 teaspoons Italian seasoning
1/4 teaspoon garlic powder
8 large eggs
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°. Pour boiling water over tomatoes in a small bowl; let stand 5 minutes. Drain and chop tomatoes., In a small bowl, combine 1/2 cup mozzarella cheese, spinach, artichokes hearts, red peppers, Parmesan cheese, ricotta cheese, basil, pesto, Italian seasoning, garlic powder and tomatoes. In a large bowl, whisk eggs, salt and pepper until blended; stir in cheese mixture., Fill greased or foil-lined muffin cups three-fourths full. Sprinkle with remaining mozzarella cheese. Bake 18-22 minutes or until set. Cool 5 minutes before removing from pan. Serve warm.

Nutrition Facts : Calories 95 calories, Fat 6g fat (3g saturated fat), Cholesterol 149mg cholesterol, Sodium 233mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

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From pamperedchef.ca


MINI FRITTATAS | METRO
In a skillet, sauté the diced onion and potato pieces in the olive oil without browning. In a bowl, whisk together the eggs, milk, salt and turmeric. Divide the onion-potato mixture equally among the muffin cups. Do the same with the provolone and corn, then add the egg mixture. Bake in the centre of the oven for 15-20 minutes or until set.
From metro.ca


MINI HASH BROWN FRITTATAS | SOUTHERN LIVING
Step 1. Preheat oven to 375°F. Coat a 12-cup muffin pan with baking spray. Toss together hash browns and 2 cups of the cheese in a large bowl until combined. Spoon hash brown mixture evenly into prepared pan, filling all cavities (about ½ cup each), pressing up and around sides to form a cup.
From southernliving.com


MINI FRITTATAS RECIPE | MYRECIPES
Add onion and bell pepper and cook, stirring, until softened, 3 to 5 minutes longer. Season with salt and divide among muffin cups. Step 3. In a large measuring cup, whisk together eggs, milk and 1/4 tsp. salt. Pour egg mixture into muffin cups so each one is about half full. Bake until eggs are cooked through, about 15 minutes.
From myrecipes.com


EASY MINI FRITTATAS - HEALTHY IDEAS PLACE
2016-01-14 Pre-heat oven to 350° F and spray a 12 cup muffin pan with non-stick pan spray. Pre-cook broccoli in microwave for 1 minute on high. Whisk or stir together all ingredients (reserving 2 Tbsp. of shredded cheese) in a large bowl until thoroughly combined. Fill …
From healthyideasplace.com


MINI FRITTATA RECIPE: HOW TO MAKE MINI LUNCH BOX EGG FRITTATAS
2019-02-13 Preheat oven to 200 degrees Celsius. Grease a 12-hole muffin tin with olive oil spray or line with 12 papers. Evenly divide the peas, grated zucchini and pesto into 4 muffin cups. Evenly divide the pumpkin, feta and baby spinach into 4 muffins cups. Evenly divide the ham and cherry tomatoes into 4 …
From australianeggs.org.au


MINI FRITTATA MUFFINS RECIPE - LOVE AND LEMONS
Instructions. 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.
From loveandlemons.com


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