Mini Vegetable Frittatas Recipes

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

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 VEGETABLE FRITTATAS

Steps:

• Preheat oven to 375 degrees F. Oil 2 - 12 muffin cup tins with olive oil. (Non-stick tins work best).
• Saute the onion and garlic in the olive oil and butter until onion is clear.
• Add artichoke hearts, mushrooms and zucchini.
• Saute 5 to 10 minutes.
• Spoon this mixture into muffin tins about half way up.
• Beat the eggs with the salt, pepper and herbs until frothy.
• Mix in the grated cheese, then pour evenly over the top of the vege mixture.
• Top each with a tablespoon of the Marinara Sauce and bake 15 minutes, or until egg mixture is set.
• Let cool for 5 minutes.
• Use a knife to loosen the edges of each frittata and serve.

MINI VEGETABLE FRITTATAS

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 VEGETARIAN FRITTATAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease 7 muffin cups with cooking spray.
• Melt butter in a skillet over medium heat. Add mushrooms, herbes de Provence, salt, and pepper; cook and stir until tender and starting to brown, about 5 minutes. Stir in scallions and cook until softened, 1 to 2 minutes. Add chard and water; cook and stir until wilted, about 2 minutes. Remove from heat and cool for 5 minutes.
• Whisk eggs, milk, Parmesan cheese, and Dijon mustard together in a large bowl. Fold in mushroom mixture and sun-dried tomatoes. Pour egg mixture into the prepared muffin cups.
• Bake in the preheated oven until puffed and golden brown, about 15 minutes. Cool frittatas for 5 minutes before lifting out of the muffin cups.

MINI FRITTATAS

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.