Miniature Mexican Frittatas Recipes

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MINI MEXICAN FRITTATAS WEIGHT WATCHERS



Mini Mexican Frittatas Weight Watchers image

Make and share this Mini Mexican Frittatas Weight Watchers recipe from Food.com.

Provided by chris_tam

Categories     Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

4 large eggs
1/4 cup low fat milk
1/4 cup mild salsa
1/4 cup shredded reduced fat cheddar cheese
1/4 teaspoon ground cumin
1/4 teaspoon salt

Steps:

  • Preheat the oven to 350°F Spray the cups of a 6 cup muffin pan lightly with nonstick spray.
  • Whisk the eggs, milk, salsa, cheese, cumin, and salt together in a mudium bowl. Ladle the mixture evenly into the muffin cups.
  • Bake until the egg mixture puffs up and the edges are golden brown, about 20 minutes. Remove the pan from the oven, run a butter knife around the edge of each cup, and lift the frittatas out.

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.

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

MEXICAN FRITTATA RECIPE



Mexican Frittata Recipe image

This tasty Mexican Frittata is made with a delicious combination of peppers, eggs, potatoes and chorizo. We love it served with hot sauce or fresh salsa.

Provided by Steph Loaiza

Categories     Breakfast     Main Course

Time 1h5m

Number Of Ingredients 9

1 Tablespoon olive oil
1 onion (diced)
2 Russet potatoes (peeled and diced)
½ pound chorizo
1 green bell pepper (diced)
1 red bell pepper (diced)
12 eggs
1 cup shredded Mexican blend cheese
salt and pepper (to taste)

Steps:

  • Preheat oven to 400 degrees.
  • In a large pan, saute onion, potatoes and chorizo in olive oil over medium heat until potatoes are soft and meat is cooked through (about 15 minutes). Add in red and green pepper and saute for an additional 5 minutes.
  • In a large bowl, whisk together the 12 eggs and then add in cheese and salt and pepper. Pour potato mixture into the egg mixture and stir until completely combined.
  • Spray a large oven-proof skillet (I used this 10 cast iron skillet ) with non-stick cooking spray, and pour in egg and potato mixture.
  • Bake for 25-30 minutes, or until eggs are set up. Serve warm with salsa or hot sauce.

Nutrition Facts : Calories 381 kcal, Carbohydrate 18 g, Protein 24 g, Fat 23 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 363 mg, Sodium 728 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

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

MINIATURE MEXICAN FRITTATAS



Miniature Mexican Frittatas image

These cool little egg casseroles are baked in muffin cups and served with salsa. They make great breakfast or brunch fare.

Provided by BeccaB3c

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 cup cottage cheese, drained
1/2 cup grated parmesan cheese
1/2 cup shredded cheddar cheese (2 ounces)
4 eggs
1/4 cup milk
1 teaspoon ground cumin
1/4 teaspoon pepper
2 tablespoons snipped cilantro or 2 tablespoons parsley
salsa, warmed
sour cream (optional)

Steps:

  • In a medium bowl combine the spinach, cottage cheese, Parmesan cheese, and cheddar cheese.
  • In another bowl stir together the eggs, milk, cumin, and pepper.
  • Stir into spinach mixture.
  • Stir in the cilantro or parsley.
  • Spoon mixture into 12 lightly greased 2 1/2 inch muffin cups.
  • Bake uncovered at 375 degrees for 20 to 25 minutes or till eggs are set.
  • Let stand 5 minutes.
  • Remove from muffin cups.
  • Serve with salsa and, if desired, sour cream.

Nutrition Facts : Calories 266.5, Fat 16.4, SaturatedFat 8, Cholesterol 222.9, Sodium 602.1, Carbohydrate 6.9, Fiber 2.2, Sugar 2.2, Protein 23.6

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