MINI FRITTATAS
Provided by Giada De Laurentiis
Categories appetizer
Time 22m
Yield about 40 mini frittatas
Number Of Ingredients 8
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.
TEX-MEX FRITTATA
Provided by Ree Drummond : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Position an oven rack in the middle of the oven and preheat the broiler.
- In a 12-inch ovenproof nonstick skillet or a very well-seasoned cast-iron skillet, heat the olive oil and butter over medium-high heat. Add the potatoes, garlic, onions, red and orange bell peppers and jalapeno to the skillet. Add the cumin and season with salt and pepper. Cook, stirring gently, until the veggies begin to soften, about 5 minutes. Arrange the veggies so that the potato slices are flat and in an even layer.
- Meanwhile, in a pitcher or bowl, whisk together the eggs, salsa and a pinch of salt. Stir in the grated pepper jack.
- Pour the egg mixture into the skillet, being careful to cover the veggies and get it around the edge of the skillet. Cook, undisturbed, until the eggs begin to set on the bottom, about 5 minutes. Transfer the skillet to the broiler, using the middle rack, and cook until very lightly browned on top, about 5 minutes.
- Carefully slide the frittata onto a cutting board. Slice into 4 to 6 wedges. Garnish with the cherry tomatoes, avocado, cilantro and a dollop of sour cream.
MINIATURE MEXICAN FRITTATAS
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
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
MINI MEXICAN FRITTATAS WEIGHT WATCHERS
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
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.
MEXICAN FRITTATA
This a yummy breakfast frittata with Mexican flair. Serve this on a Sunday morning instead of the traditional pancake breakfast. Full of flavor. Add a dollop of sour cream and diced avocado on top.
Provided by tracyfer
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a small casserole dish with cooking spray.
- Heat oil in a 12-inch nonstick skillet over medium heat. Add bell pepper and onion and cook until tender, about 5 minutes.
- While pepper and onion are cooking, combine milk, egg whites, whole eggs, salt, pepper, and cumin into a medium bowl using a whisk.
- Transfer cooked vegetables to the prepared casserole dish. Pour egg mixture over the top.
- Bake in the preheated oven until eggs are set, about 30 minutes.
- Remove frittata from the oven and cut into wedges or squares. Place onto a plate and top with salsa.
Nutrition Facts : Calories 202.2 calories, Carbohydrate 15.6 g, Cholesterol 188.4 mg, Fat 8.5 g, Fiber 3.4 g, Protein 16.9 g, SaturatedFat 2.3 g, Sodium 1169 mg, Sugar 9 g
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
MEXICAN FRITTATA RECIPE
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
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
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