Best Frittata Caviar Bites Recipes

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FRITTATA



Frittata image

Serve this easy-to-make frittata as an appetizer or main course for brunch. It's delicious right out of the oven, at room temperature, or even as next-day leftovers. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 12

2 tablespoons olive oil
1 medium yellow onion, thinly sliced
2 tablespoons unsalted butter
1/4 pound small fingerling potatoes, thinly sliced
Coarse salt and freshly ground pepper
4 basil leaves, chopped
1 tablespoon chopped flat-leaf parsley
12 large eggs
1/4 cup heavy cream
Coarse salt and freshly ground pepper
3 ounces fresh goat cheese, cut into 6 pieces
2 ounces Parmigiano-Reggiano or Asiago cheese, finely grated (1/2 cup)

Steps:

  • Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium heat. Cook onion until soft and translucent, stirring occasionally, 3 to 4 minutes. Remove onions and add remaining tablespoon olive oil and 2 tablespoons butter. Add potatoes and season with salt and pepper. Saute until they begin to turn golden brown, about 4 minutes. Return onions to skillet in an even layer. Sprinkle evenly with basil and parsley.
  • Heat broiler. Use a whisk to lightly beat eggs in a large bowl, then whisk in cream, and season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
  • Pour egg mixture into skillet. Cook, using a heatproof flexible spatula to stir and push egg from edges to center of pan so runny parts run underneath, until eggs are almost set (they should still be wet on top but otherwise set throughout), 2 to 3 minutes.
  • Drop dollops of goat cheese on top of frittata, distributing evenly and pressing down into eggs a bit with the spatula. Sprinkle evenly with Parmigiano-Reggiano cheese. Broil until frittata is set on top and has puffed slightly, and cheese is melted and golden, 1 to 1 1/2 minutes.
  • Gently run the spatula around the edges and underneath the frittata and carefully slide out of pan onto a plate. Slice into six wedges and serve hot, warm, or at room temperature.

FRITTATA BITES



Frittata Bites image

Make and share this Frittata Bites recipe from Food.com.

Provided by Brenda.

Categories     < 60 Mins

Time 45m

Yield 24 Frittata Bites, 12 serving(s)

Number Of Ingredients 11

1 cup zucchini, shredded
1/2 cup red pepper, finely chopped
2 garlic cloves, minced
1 tablespoon margarine or 1 tablespoon butter
1 cup cooked rice
1/2 cup part-skim mozzarella cheese, shredded
3 eggs, beaten
1/2 cup skim milk
1 1/4 teaspoons dried Italian seasoning
1/2 teaspoon salt
cooking spray

Steps:

  • Cook zucchini, pepper and garlic in margarine in large skillet over medium-high heat.
  • Drain well; stir in rice.
  • Cool; stir in cheese.
  • Press approximately 1 tablespoon rice mixture into miniature muffin pans coated with cooking spray.
  • Combine eggs, milk, Italian seasoning and salt; pour evenly over rice mixture.
  • Bake at 350 degrees 25 minutes or until set.
  • Cool in pan 5 minutes before removing.

Nutrition Facts : Calories 79.2, Fat 3.8, SaturatedFat 1.5, Cholesterol 59.1, Sodium 191.3, Carbohydrate 6.3, Fiber 0.3, Sugar 0.7, Protein 4.9

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.

SIMPLY BAKED MINI FRITTATAS



Simply Baked Mini Frittatas image

These delicious little frittatas are baked in muffin tins. It's a great way to cook eggs for a lot of people. They're like little quiches without the crust. Frittatas are so easy and flexible - you can use any omlette or quiche ingredients in these. Breakfast for two: I cut the eggs, milk, and pepper in half, skipped the salt, used 1/4 cup crispy proscuitto (Recipe #239502) with 1/4 cup jack cheese and baked in a regular size muffin pan (6 frittatas) for about 15 minutes. Yummy!

Provided by Recipe Reader

Categories     Breakfast

Time 22m

Yield 40 mini frittatas, 8-10 serving(s)

Number Of Ingredients 7

8 eggs
1/2 cup milk
1/2 teaspoon black pepper
1/4 teaspoon salt
4 ounces ham, chopped
1/3 cup parmesan cheese, grated
2 tablespoons Italian parsley, chopped

Steps:

  • Preheat the oven to 375 degrees.
  • 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 10 to 15 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter.

Nutrition Facts : Calories 122.7, Fat 7.5, SaturatedFat 2.9, Cholesterol 224.7, Sodium 429.3, Carbohydrate 1.4, Fiber 0.1, Sugar 0.4, Protein 11.6

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