Best Mini Vegetable Frittatas Recipes

MINI VEGETABLE FRITTATAS

Mini Vegetable Frittatas image

I found this among my printed out recipes from last year. I have no idea now where it came from as I had cut it to fit in my folder. They are very easy to make and are great for lunch boxes. They also go well with a salad for a tasty lunch/brunch or supper. **Note I use non stick metal muffin pans which I give a light quick burst of rice bran oil cooking spray, (from a can).

Provided by Jen T

Categories Breakfast

Time 40m

Yield 12 frittatas

Number Of Ingredients 12

Ingredients

2 teaspoons oil
1 onion (finely chopped)
1 large carrot (grated)
1 large courgette (zucchini, grated)
1/2 cup drained canned corn
1/4 cup edam cheese (grated)
1/2 cup wholemeal flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs (lightly beaten)
1/4 cup oil (I use either rice bran oil or canola oil)
2 tablespoons sunflower seeds

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 VEGETABLE FRITTATAS

Mini Vegetable Frittatas image

This is rustic Italian recipe adapted from an old immigrant cookbook. Simple ingredients that combine to make delicious sandwich sized frittatas. These are amazing eaten as a warm sandwich with olive oil-drizzed, grilled Italian bread. Enjoy!

Provided by Moseslakecooker

Categories Lunch/Snacks

Time 50m

Yield 24 mini fritattas

Number Of Ingredients 14

Ingredients

1 large onion, diced
1 tablespoon minced garlic
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup chopped artichoke heart
1/3 cup sliced mushrooms
1/3 cup grated zucchini
12 large eggs
1 teaspoon salt
1/2 teaspoon pepper
1 cup grated romano cheese
1 tablespoon finely chopped Italian parsley (optional)
1 cup marinara sauce
olive oil, for muffin tins

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.

Nutrition Facts : Calories 84.6, Fat 5.8, SaturatedFat 2.2, Cholesterol 99.5, Sodium 223.8, Carbohydrate 3.4, Fiber 1, Sugar 1.5, Protein 4.8

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