MINI MARGHERITA QUINOA FRITTATAS (WITH CHERRY TOMATOES, FRESH BASIL, AND MOZZARELLA)
These easy vegetarian frittatas with quinoa, cherry tomatoes, fresh basil, and mozzarella come together in a cinch - and taste amazing. They freeze perfectly for future grab-and-go breakfasts, too.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit. Line a 12-cup, standard-size muffin tin with liners and grease well with non-stick cooking spray or an oil mister.
- In a large bowl, mix together the quinoa, eggs, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, basil, onion, salt, and pepper until all ingredients are well-incorporated.
- Divide mixture equally between muffin tins (I use an ice cream scoop).
- Sprinkle each with remaining mozzarella and Parmesan cheeses. Push a cherry tomato about halfway into the top of each.
- Bake for about 20 minutes until egg is set and frittatas are golden around the edges.
MINI QUINOA FRITTATA RECIPE
Steps:
- Preheat your oven to 350 degrees F. Then, heat a medium frying pan on medium-high heat. Place olive oil in the pan-Cook vegetables for about 5 minutes or until tender.
- If using a metal muffin pan, coat with non-stick cooking spray.
- Place an equal amount of the cooked vegetable mixture, quinoa, and feta cheese in each muffin cup.
- Pour in egg whites until the muffin cup is nearly full. Top with Italian herbs and pepper and salt.
- Bake for 20-25 minutes or until the center is firm.
- Let cool before removing from the pan. Enjoy!
Nutrition Facts : Calories 92 kcal, Carbohydrate 5 g, Protein 7 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 235 mg, Sugar 1 g, ServingSize 1 serving
MINI ITALIAN FRITTATAS
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.
MINI FRITTATAS WITH QUINOA
Savory bites equally excellent hot or cold. Ideal for breakfast, brunch, lunch, or dinner.
Provided by Laka kuharica - Easy Cook
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
- Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
- Combine cooked quinoa, eggs, egg whites, zucchini, Swiss cheese, ham, parsley, Parmesan cheese, and white pepper in a large bowl and mix until thoroughly combined. Spoon mixture to the top of each prepared muffin cup.
- Bake in preheated oven until the edges of frittatas are golden brown, about 30 minutes. Allow to cool at least 5 minutes in the pan before serving. Serve hot or cold.
Nutrition Facts : Calories 213.3 calories, Carbohydrate 15.5 g, Cholesterol 86.3 mg, Fat 10.5 g, Fiber 2.1 g, Protein 14 g, SaturatedFat 4.8 g, Sodium 256 mg, Sugar 0.8 g
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.
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
CHEDDAR CORN QUINOA MINI FRITTATAS WITH OPTIONAL BACON
Sharp cheddar, sweet corn, and smoky green chiles combine with eggs and quinoa for a delicious and satisfying grab-and-go frittata that's equally great for breakfast, lunch, dinner, or snacks. Just add bacon for the meat-eaters!
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Line 12 standard-size muffin tins with paper cupcake liners and spray well with non-stick cooking spray. Set aside.
- In a medium bowl, beat the eggs. Add the quinoa, 1 cup cheddar cheese, chiles, corn, onion, salt, and pepper and mix.
- If adding bacon, stir that in now. If adding bacon to half, fill six of the muffin tins with the egg/quinoa then add the bacon to the bowl, stir, and fill the remaining muffin tins. Or, if you're skipping the bacon, forget what I just said and just fill the muffin tins to the top with the egg/quinoa mixture. I use an ice cream scoop - makes it easy!
- Evenly sprinkle 1/4 cup cheddar over each.
- Bake for 18 - 20 minutes until set. Remove from oven and allow to cool for about 5 minutes before serving.
- These keep refrigerated for about 3 days in an airtight container, or freeze for up to several months.
VEGETABLE FRITTATA WITH QUINOA
Provided by Tara Parker-Pope
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Heat stock in a saucepan over medium heat to boiling. Add parsnips and cook 5 to 7 minutes, until al dente. Remove parsnips from stock with a slotted spoon and put in large bowl. Reserve stock; it will be used to cook other frittata ingredients.
- Add cauliflower to heated stock and cook 5 to 7 minutes, until al dente. Remove cauliflower and add to bowl with parsnips.
- Add zucchini to stock and cook about 1 minute, then remove and add to vegetables in bowl.
- Add quinoa to simmering stock, bring to a boil and cook about 5 minutes, or until al dente. Remove the quinoa from the stock and add to vegetables in bowl. (The broth, enriched with flavor and vitamins from the vegetables, can be stored and re-used.)
- Add diced tomato, herbs and Roquefort to the cooked vegetables and quinoa. Mix until the cheese combines completely with the other ingredients.
- In a small bowl, whisk the eggs with a fork until whites and yolks are mixed. Add the eggs to the vegetable mixture and stir gently.
- Rub 1 teaspoon butter on the bottom of a 10-inch nonstick ovenproof fry pan (or coat with nonstick spray). Heat the pan on the stovetop on medium until the butter is frothy, lower the temperature to medium-low and add the frittata mixture. Cook for a few minutes, then finish in the oven until done to your taste. (Leaving them slightly runny makes for a velvety texture.)
- Flip onto a plate by holding the plate upside down on top of the pan and flipping pan and plate together. You can brush the top of the frittata with melted butter and serve with toast.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 83 milligrams, Sugar 2 grams, TransFat 0 grams
ITALIAN MINI FRITTATAS
"While these individual frittatas contain prosciutto, cheese and butter, the amounts are small so each portion stays slim. They're easy to prepare, easy to serve and will certainly become a brunch favorite" says, Michelle Anderson, of Eagle, Idaho.
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- Place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and set aside., In a small nonstick skillet, saute prosciutto and shallots in butter until shallots are tender. Add garlic; cook 1 minute longer. Remove from the heat; set aside. , In a large bowl, whisk flour and milk until smooth; whisk in the egg whites and eggs until blended. Stir in the cheeses, artichokes, basil, salt, pepper, and reserved tomatoes and prosciutto mixture., Coat 12 muffin cups with cooking spray; fill with egg mixture. Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around edges to loosen; remove from pan. Serve warm.
Nutrition Facts : Calories 172 calories, Fat 7g fat (4g saturated fat), Cholesterol 93mg cholesterol, Sodium 642mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
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