Mini Pepperoni Frittatas Recipes

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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 PEPPERONI FRITTATAS



Mini Pepperoni Frittatas image

Mini Frittatas can be made a day or two ahead of a buffet and reheated. Serve on toast rounds. Or just plain nice to have ready for a quick breaky over the busy season.

Provided by Derf2440

Categories     Breakfast

Time 45m

Yield 12 serving(s)

Number Of Ingredients 8

4 large plum tomatoes
9 eggs
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup shredded mozzarella cheese
1/2 cup finely diced green onion
1/2 cup finely chopped pepperoni

Steps:

  • Preheat oven to 350°F.
  • Seed and chop three tomatoes and thinly slice the fourth.
  • Butter a muffin pan.
  • In a bowl, whisk eggs with milk, salt and pepper.
  • Stir in cheese, onions, chopped tomatoes and pepperoni.
  • Pour equal amounts of egg mixture into prepared muffin tins.
  • Top each frittata with a slice of tomato.
  • Place in centre of preheated oven and bake for 25 to 30 minutes or until set in the centre.
  • Cool on a rack in pan for 10 minutes.
  • Using a blunt knife, loosen frittatas all around and lift out.
  • Cool to room temperature, if storing.
  • Wrap individually in plastic wrap.
  • Store in refrigerator for up to 3 days.
  • Frittatas can be reheated in microwave on medium power before serving.

Nutrition Facts : Calories 132.5, Fat 9.7, SaturatedFat 3.7, Cholesterol 156.2, Sodium 355, Carbohydrate 2.1, Fiber 0.4, Sugar 0.8, Protein 9

PEPPERONI FRITTATA



Pepperoni Frittata image

"We enjoy this fresh-tasting frittata with fresh fruit and toast," shares Nancy Daly of Douglas, Wyoming. "It even makes a good weeknight supper."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 6 servings.

Number Of Ingredients 7

1-1/4 cups chopped onions
2 to 3 tablespoons canola oil
1 cup sliced zucchini
1/2 cup small cauliflowerets
5 eggs, beaten
26 slices pepperoni
1/3 cup grated Parmesan cheese

Steps:

  • In a 10-in. ovenproof skillet, saute the onions in oil until tender. Add the zucchini, cauliflower and eggs. Cover and cook over medium heat for 10-15 minutes or until eggs are nearly set., Arrange pepperoni over eggs. Broil 6 in. from the heat for 2 minutes. Sprinkle with Parmesan cheese; broil 1-2 minutes longer or until eggs are completely set and top is lightly browned. Cut into wedges.

Nutrition Facts : Calories 181 calories, Fat 14g fat (4g saturated fat), Cholesterol 188mg cholesterol, Sodium 299mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.

MINI SPINACH FRITTATAS



Mini Spinach Frittatas image

People can't get enough of these pop-in-your-mouth mini frittatas. They're a cinch to make, freeze well and the recipe easily doubles for a crowd. -Nancy Statkevicus, Tucson, Arizona

Provided by Taste of Home

Categories     Appetizers     Breakfast     Brunch

Time 30m

Yield 2 dozen.

Number Of Ingredients 9

1 cup whole-milk ricotta cheese
3/4 cup grated Parmesan cheese
2/3 cup chopped fresh mushrooms
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 large egg
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
24 slices pepperoni

Steps:

  • Preheat oven to 375°. In a small bowl, combine the first 8 ingredients. Place a pepperoni slice in each of 24 greased mini-muffin cups; fill three-fourths full with cheese mixture., Bake 20-25 minutes or until completely set. Carefully run a knife around sides of muffin cups to loosen frittatas. Serve warm.

Nutrition Facts : Calories 128 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 396mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

MINI VEGETABLE FRITTATAS



Mini Vegetable Frittatas image

I found this among my printed out recipes from last year. I have no idea now where it came from as I had cut it to fit in my folder. They are very easy to make and are great for lunch boxes. They also go well with a salad for a tasty lunch/brunch or supper. **Note I use non stick metal muffin pans which I give a light quick burst of rice bran oil cooking spray, (from a can).

Provided by Jen T

Categories     Breakfast

Time 40m

Yield 12 frittatas

Number Of Ingredients 12

2 teaspoons oil
1 onion (finely chopped)
1 large carrot (grated)
1 large courgette (zucchini, grated)
1/2 cup drained canned corn
1/4 cup edam cheese (grated)
1/2 cup wholemeal flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs (lightly beaten)
1/4 cup oil (I use either rice bran oil or canola oil)
2 tablespoons sunflower seeds

Steps:

  • Pre heat the oven to 180'C.
  • Saute the onion in the 2 teaspoons of oil over med heat until soft.
  • Place the grated carrot & courgette into a large bowl. Add the cooked onion, cheese, corn, flour, baking powder and salt.
  • In another bowl combine the second measure of oil with the eggs.
  • Pour the egg mix into the vegetable mixture and mix lightly.
  • Spoon into 12 lightly greased muffin pans.
  • Sprinkle with the seeds and bake in a moderate oven (180'C) for 30 minutes.
  • Remove from oven and remove from pans. Either eat while hot or warm or, cool and use in packed lunches.

MINI FRITTATAS



Mini Frittatas image

Make and share this Mini Frittatas recipe from Food.com.

Provided by Pepper Monkey

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup cottage cheese, drained
1/2 cup grated parmesan cheese
1/2 cup shredded cheddar cheese
4 eggs
1/4 cup milk
1 teaspoon cumin
1/4 teaspoon pepper
2 tablespoons dried cilantro
sour cream (to garnish)
salsa (to garnish)
12 paper baking cups

Steps:

  • preheat oven to 375 degrees.
  • beat eggs, milk, cumin and pepper.
  • add spinach, cottage cheese, parmesan cheese, and cheddar cheese.
  • Blend well.
  • add in cilantro and stir well.
  • spoon mixture into muffin cups and bake for 20-25 minutes until eggs are set.
  • Remove when done and let cool for 5 minutes before serving with a garnish of sour cream and salsa.

Nutrition Facts : Calories 275, Fat 16.9, SaturatedFat 8.8, Cholesterol 247.3, Sodium 624.3, Carbohydrate 7, Fiber 2.4, Sugar 1.4, Protein 24.8

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