Mini Tomato And Feta Frittatas Recipes

MINI ITALIAN FRITTATAS

Mini Italian Frittatas image

Provided by Ina Garten

Time 1h

Yield 12 servings

Number Of Ingredients 11

Ingredients

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.

SEMI-DRIED TOMATO AND FETA FRITTATAS

Semi-dried Tomato and Feta Frittatas image

This recipe makes 8 individual frittatas so is perfect for entertaining. I would also like to try this using a mini muffin tray for little fingerfood bites! This recipe can also be made a day ahead and reheated, too easy! Semi-dried tomatoes are available at most delis.

Provided by dale7793

Categories Lunch/Snacks

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

8 eggs, beaten
1/2 cup thickened cream
1/2 cup grated parmesan cheese
2 green onions, chopped (shallots, spring onions)
100 g sun-dried tomatoes, roughly chopped
60 g baby spinach leaves, chopped or 60 g frozen spinach, thawed and drained
salt & freshly ground black pepper
60 g feta cheese, crumbled

Steps:

Preheat oven to 180 degree C (160 degree C for fan-forced).
Lightly grease an 8 cup non-stick muffin tray (or 8 of the cups on a 12 cup tray).
Combine all ingredients, except feta, in a large bowl and mix well.
Be careful with the salt as both the parmesan and feta can be salty enough, personally I leave it out.
Divide the mixture among the 8 muffin cups.
Top each with some crumbled feta.
Bake for about 25 minutes or until just set in the centre.
Serve warm or at room temperature.

MINI TOMATO AND FETA FRITTATAS

Mini Tomato and Feta Frittatas image

I made these tasty little mouthfuls from a recipe from this month's Super Food Ideas (Dec/Jan 2007) - for a mums and kids morning tea party. Everyone loved them. So quick and easy to make. (Prep time includes the 15 minutes cooling time for the onion mix.)

Provided by catxx

Categories Lunch/Snacks

Time 40m

Yield 24 mini muffins

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
7 eggs (I found 6 was plenty)
1/3 cup sour cream (I used ricotta instead)
60 g sun-dried tomatoes, drained and finely chopped
100 g feta cheese, crumbled
1/4 cup sour cream (I used 1/4 cp ricotta mixed with 1/2 tsp Dijon mustard)
6 quartered cherry tomatoes, for topping
1 tablespoon chopped chives, for topping

Steps:

Preheat oven to 180°C Grease 2 12-hole mini-muffin pans (30 ml capacity) or one 24-hole pan.
Heat oil to medium high and saute onion and garlic for 3-4 minutes, stirring occasionally, till tender. Set aside to cool for 15 minutes.
Whisk eggs and sour cream (or ricotta) in a large bowl till well-combined. Add onion mixture, semi-dried tomatoes and feta. Season with salt and freshly ground black pepper to taste. Stir with fork till well combined.
Spoon mixture into muffin holes until almost full. Bake for 13 to 15 minutes or until puffed and golden, then cool in pans for 5 minutes.Turn onto wire rack to cool.
Top each cooled frittata with 1/2 tsp sour cream (or ricotta/mustard), 1 cherry tomato quarter and a tiny sprinkle of chives. Sprinkle with freshly ground black pepper.

Nutrition Facts : Calories 58.9, Fat 4.2, SaturatedFat 1.9, Cholesterol 67.8, Sodium 122.7, Carbohydrate 2.6, Fiber 0.4, Sugar 1.5, Protein 3.1

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