Best 3 Italian Mini Frittatas Recipes
Have you ever wanted to embark on a culinary journey to the heart of Italy, where the flavors of fresh ingredients and traditional cooking techniques dance together in perfect harmony? If so, then you must explore the delectable world of Italian mini frittatas. These bite-sized morsels of savory goodness are a testament to the Italian passion for simple yet exquisite cuisine. With a symphony of colorful vegetables, succulent meats, and aromatic cheeses, these mini frittatas promise a delightful burst of flavors that will transport your taste buds to the sun-kissed hills of Tuscany or the vibrant streets of Rome.
Let's cook with our recipes!
MINI ITALIAN FRITTATAS
I created this recipe when my friends and I had a picnic breakfast. I wanted an egg meal that was portable and easy to make. The result was this crowd-pleasing frittata!-Jessie Apfe, Berkeley, California
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Pour boiling water over tomatoes in a small bowl; let stand 5 minutes. Drain and chop tomatoes., In a small bowl, combine 1/2 cup mozzarella cheese, spinach, artichokes hearts, red peppers, Parmesan cheese, ricotta cheese, basil, pesto, Italian seasoning, garlic powder and tomatoes. In a large bowl, whisk eggs, salt and pepper until blended; stir in cheese mixture., Fill greased or foil-lined muffin cups three-fourths full. Sprinkle with remaining mozzarella cheese. Bake 18-22 minutes or until set. Cool 5 minutes before removing from pan. Serve warm.
Nutrition Facts : Calories 95 calories, Fat 6g fat (3g saturated fat), Cholesterol 149mg cholesterol, Sodium 233mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
ITALIAN MINI FRITTATAS
"While these individual frittatas contain prosciutto, cheese and butter, the amounts are small so each portion stays slim. They're easy to prepare, easy to serve and will certainly become a brunch favorite" says, Michelle Anderson, of Eagle, Idaho.
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- Place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and set aside., In a small nonstick skillet, saute prosciutto and shallots in butter until shallots are tender. Add garlic; cook 1 minute longer. Remove from the heat; set aside. , In a large bowl, whisk flour and milk until smooth; whisk in the egg whites and eggs until blended. Stir in the cheeses, artichokes, basil, salt, pepper, and reserved tomatoes and prosciutto mixture., Coat 12 muffin cups with cooking spray; fill with egg mixture. Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around edges to loosen; remove from pan. Serve warm.
Nutrition Facts : Calories 172 calories, Fat 7g fat (4g saturated fat), Cholesterol 93mg cholesterol, Sodium 642mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
ITALIAN ZUCCHINI MINI FRITTATAS
Steps:
- In a large nonstick skillet, saute squash and mushrooms in butter until tender. Season with salt and pepper; set aside., In a bowl, whisk the flour and eggs until smooth. Stir in reserved vegetables and 1/4 cup olives. Coat 12 muffin cups with cooking spray; fill half full with egg mixture. Bake at 450° for 6-8 minutes or until set., Combine the Parmesan cheese, basil and garlic salt; sprinkle over egg mixture. Combine the onion, tomatoes and remaining olives; spoon over the top. Sprinkle with Monterey Jack cheese. Bake for 5 minutes or until cheese is melted. Serve on English muffins if desired.
Nutrition Facts : Calories 94 calories, Fat 6g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 290mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
Tips:
- Muffin Tins: For the perfect shape and size, use standard-sized muffin tins. You can also use mini muffin tins for smaller frittatas.
- Whisk Thoroughly: Be sure to whisk the eggs and milk together until they are well combined. This will ensure that the frittatas are light and fluffy.
- Fill the Tins: When filling the muffin tins, fill them only about ⅔ full. This will give the frittatas room to rise and prevent them from overflowing.
- Bake Time: The baking time will vary depending on the size of your frittatas. Mini frittatas will take about 10-12 minutes, while standard-sized frittatas will take about 15-20 minutes.
- Perfect Consistency: The frittatas are done when a toothpick inserted into the center comes out clean. The frittatas should be cooked through but still moist in the center.
- Serving Suggestions: You can serve the frittatas hot or cold. They are a great option for breakfast, lunch, or dinner. You can also pack them for a portable meal.
Conclusion:
These mini frittatas are a delicious and easy-to-make dish that is perfect for any occasion. They are packed with flavor and nutrients, and they can be customized to your liking. So next time you're looking for a quick and easy meal, give these mini frittatas a try!
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