Maple Asparagus Mini Frittatas Recipes

EASY ASPARAGUS FRITTATA

Steps:

• Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.
• Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.
• Invert frittata onto a plate and garnish with parsley.

MINI FRITTATAS

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.

MINI FRITTATA MUFFINS

Steps:

• Preheat the oven to 395 degrees F (200 degrees C). Spray muffin pan with non-stick cooking spray.
• Combine eggs, milk, salt, and pepper in a bowl; beat with a fork until blended evenly.
• Distribute tomatoes and green peppers amongst the muffin cups and sprinkle with Colby-Jack cheese. Pour egg mixture into each muffin cup until filled to the top. Mix each muffin cup carefully with a fork to distribute ingredients evenly.
• Bake in the preheated oven until tops start to brown, about 20 minutes. Remove and let cool in the pan for 5 minutes before serving.

MINI FRITTATAS WITH QUINOA

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.

ASPARAGUS & CHEESE FRITTATA

Steps:

• Preheat broiler. In a small bowl, whisk the first 5 ingredients until blended; stir in bread cubes., In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add asparagus and onion; cook and stir 8-10 minutes or until onion is tender., Reduce heat to medium-low; pour in egg mixture. Cook, uncovered, 4-6 minutes or until nearly set. Sprinkle with Gruyere cheese., Broil 3-4 in. from heat 5-7 minutes or until cheese is melted and eggs are completely set. Let stand 5 minutes. Cut into wedges.

MINI FRITTATAS

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.

ASPARAGUS FRITTATA

Steps:

• Preheat an oven to 325 degrees F.
• In large bowl combine beaten eggs with the milk and Parmesan. Heat the butter and oil in a large saute pan, until the butter is frothy. Add the onion and cook until the onion is translucent and golden, being careful not to burn them. Using a large wooden spatula, stir in the eggs and turn the heat down to very low. Stir the eggs to form a large flat omelet shape, fully covering the bottom of the pan. When the eggs begin to cook and take shape, stir in the diced asparagus and the herbs. Place the whole saute pan into the oven and continue to cook for 2 more minutes until the frittata is cooked around the edges and the center has puffed up.
• Remove immediately form the oven. Invert the frittata onto a large platter and serve immediately.

MINI ASPARAGUS AND MINT FRITTATAS

Steps:

• Heat oil in a medium frypan, snap woody ends off asparagus, and cook for 5 minutes or until bright green and tender. Remove from pan and chop into bite sized pieces.
• In a large bowl whisk together eggs , add cooked asparagus and remaining ingredients and stir through. Spoon mixture into a well greased 12 hole muffin pan and bake for 15 - 20 minutes at 180°C / 350 F, or until cooked through.

MINI PROSCIUTTO & ASPARAGUS FRITTATAS

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 12-hole muffin tin and line each hole with a slice of prosciutto to cover the base and sides. Heat oil in a small frying pan and cook onion for 5 mins, until soft. Meanwhile, snap the tip ends off the asparagus and set aside. Finely slice the stalks and add to the onions when soft. Cook for 2-3 mins more, then remove and cool.
• Beat the eggs, milk and ¾ of the Parmesan together. Add some onion mix to each muffin hole. Divide over the egg mix, then top with the asparagus tip ends. Sprinkle over the remaining Parmesan and cook for 18-20 mins or until set.
• Allow to cool for a few mins then remove from tin and eat warm or cold.