Best Mini Frittatas With Quinoa Recipes

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MINI ITALIAN FRITTATAS



Mini Italian Frittatas image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 11

2 tablespoons good olive oil, plus extra for greasing the pans
1 1/2 cups chopped leeks, white and light green parts, washed and spun dry
4 ounces sliced Italian prosciutto, coarsely chopped
8 ounces fresh baby spinach
2 1/2 tablespoons julienned fresh basil leaves
1 tablespoon freshly squeezed lemon juice
1 1/2 cups (4 ounces) grated Italian Fontina cheese (6 ounces with rind)
8 extra-large eggs
1 1/2 cups half-and-half
Kosher salt and freshly ground black pepper
4 tablespoons freshly grated Parmesan cheese

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.

MUFFIN PAN FRITTATAS



Muffin Pan Frittatas image

What an easy way to make eggs for a group.

Provided by OMARILYN

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 35m

Yield 12

Number Of Ingredients 10

cooking spray
1 tablespoon olive oil
1 cup chopped fresh asparagus
¼ cup chopped green bell pepper
2 tablespoons chopped red onion
6 eggs
½ cup milk
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  • Heat olive oil in a skillet over medium heat; cook and stir asparagus, green bell pepper, and onion in the hot oil until softened, 5 to 10 minutes.
  • Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked vegetables and Cheddar cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup.
  • Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.

Nutrition Facts : Calories 92.5 calories, Carbohydrate 1.5 g, Cholesterol 103.7 mg, Fat 7 g, Fiber 0.3 g, Protein 6.1 g, SaturatedFat 3.1 g, Sodium 146.5 mg, Sugar 1.1 g

MINI MARGHERITA QUINOA FRITTATAS (WITH CHERRY TOMATOES, FRESH BASIL, AND MOZZARELLA)



Mini Margherita Quinoa Frittatas (with Cherry Tomatoes, Fresh Basil, and Mozzarella) image

These easy vegetarian frittatas with quinoa, cherry tomatoes, fresh basil, and mozzarella come together in a cinch - and taste amazing. They freeze perfectly for future grab-and-go breakfasts, too.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 9

2 cups cooked quinoa*
5 large eggs
1 cup + 1/4 cup shredded mozzarella cheese
1/4 cup + 2 tablespoons shredded Parmesan cheese
1/2 cup fresh basil leaves (minced)
1/2 cup minced onion
1/2 teaspoon salt
1/4 teaspoon black pepper
12 cherry tomatoes

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Line a 12-cup, standard-size muffin tin with liners and grease well with non-stick cooking spray or an oil mister.
  • In a large bowl, mix together the quinoa, eggs, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, basil, onion, salt, and pepper until all ingredients are well-incorporated.
  • Divide mixture equally between muffin tins (I use an ice cream scoop).
  • Sprinkle each with remaining mozzarella and Parmesan cheeses. Push a cherry tomato about halfway into the top of each.
  • Bake for about 20 minutes until egg is set and frittatas are golden around the edges.

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.

CHEDDAR CORN QUINOA MINI FRITTATAS WITH OPTIONAL BACON



Cheddar Corn Quinoa Mini Frittatas with Optional Bacon image

Sharp cheddar, sweet corn, and smoky green chiles combine with eggs and quinoa for a delicious and satisfying grab-and-go frittata that's equally great for breakfast, lunch, dinner, or snacks. Just add bacon for the meat-eaters!

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 10

5 large eggs
2 cups cooked quinoa (cooled (about 3/4 cup dried quinoa should result in about 2 cups cooked))
1 cup + 1/4 cup shredded sharp cheddar cheese
1 4- ounces can diced green chiles (drained (or roast, peel, and chop your own - poblanos would be fabulous))
1 cup frozen corn kernels (or fresh cooked kernels cut from the cob)
1/2 cup minced onion
1/2 teaspoon salt
1/4 teaspoon black pepper
3-4 slices thick-cut bacon (cooked, drained and chopped)
6-8 slices thick-cut bacon (cooked, drained and chopped)

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Line 12 standard-size muffin tins with paper cupcake liners and spray well with non-stick cooking spray. Set aside.
  • In a medium bowl, beat the eggs. Add the quinoa, 1 cup cheddar cheese, chiles, corn, onion, salt, and pepper and mix.
  • If adding bacon, stir that in now. If adding bacon to half, fill six of the muffin tins with the egg/quinoa then add the bacon to the bowl, stir, and fill the remaining muffin tins. Or, if you're skipping the bacon, forget what I just said and just fill the muffin tins to the top with the egg/quinoa mixture. I use an ice cream scoop - makes it easy!
  • Evenly sprinkle 1/4 cup cheddar over each.
  • Bake for 18 - 20 minutes until set. Remove from oven and allow to cool for about 5 minutes before serving.
  • These keep refrigerated for about 3 days in an airtight container, or freeze for up to several months.

MINI FRITTATAS



Mini Frittatas image

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

6 ounces frozen chopped spinach, thawed and drained
1 cup ricotta cheese
2 tablespoons sour cream
½ cup grated Parmesan cheese
½ cup shredded Cheddar cheese
4 eggs
¼ cup milk
¼ teaspoon hot pepper sauce
1 teaspoon ground cumin
¼ teaspoon ground black pepper
½ teaspoon lemon pepper
2 tablespoons dried parsley
3 tablespoons salsa

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

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