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
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
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
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 FRITTATAS
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
Time 40m
Yield 4 servings.
Number Of Ingredients 16
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
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