Best Mini Frittatas Giada De Laurentiis Recipes

Mini Smoked Salmon Frittatas with Chive Creme Fraiche image

Provided by Giada De Laurentiis

Time 30m

Yield about 24 mini frittatas

Number Of Ingredients 14

Cooking spray
3/4 cup creme fraiche, chilled
2 tablespoons chopped fresh chives
1 tablespoon lemon zest plus 1 tablespoon juice (from 1 lemon)
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
6 large eggs
1/2 cup whole milk
2 tablespoons creme fraiche, at room temperature
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 ounces smoked salmon, chopped into 1/2-inch pieces

Steps:

Place two racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Spray a mini-muffin tin generously with cooking spray.
For the chive creme fraiche: In a small bowl, combine the creme fraiche, chives, lemon zest and juice, salt and pepper. Refrigerate while you make the frittatas.
For the frittatas: In a large bowl, whisk the eggs, milk, creme fraiche, chives, dill, salt and pepper to blend well. Stir in the smoked salmon. Fill the cups of the prepared muffin tin 3/4 full with the egg mixture. Bake until the frittatas are puffed up and just set in the center, 8 to 10 minutes. Use a rubber spatula to loosen the frittatas and slide them onto a platter. Serve immediately with a dollop of chive creme fraiche.

Simply Baked Mini Frittatas image

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

Linguine and Prosciutto Frittatas image

Provided by Giada De Laurentiis

Categories main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 14

1/2 pound linguine pasta
7 large eggs
1/2 cup milk
1/4 cup cream
1/2 cup mascarpone cheese
6 ounces diced prosciutto
5 ounces smoked mozzarella cheese, diced (1 cup diced)
1/2 cup grated Asiago cheese
1/4 cup finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
Special equipment: 1 regular-sized muffin tin for 12 muffins

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta in a colander. While the pasta is still in the colander, use kitchen sheers to cut the linguine into smaller pieces. The pasta should measure about 3 cups.
Preheat the oven to 375 degrees F. Grease the muffin tin.
In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add the cut pasta, prosciutto, mozzarella cheese, Asiago cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.
Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are at the top. Bake until firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin. Arrange on a serving platter and serve.