Best 2 Mini Vegetable Frittatas Recipes
Mini vegetable frittatas are bite-sized, individual frittatas that are generally cooked in muffin tins, creating a portable and delicious breakfast, brunch, lunch, or dinner option. The versatility of frittatas allows for a variety of vegetables to be incorporated, making them a great way to sneak in extra servings of vegetables for picky eaters or to use up leftover veggies from other meals. With endless flavor combinations and easy customization, mini vegetable frittatas are a fantastic option for meal prep as they can be made ahead of time and reheated, making them the perfect on-the-go meal.
Let's cook with our recipes!
MINI VEGETABLE FRITTATAS
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
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
MINI VEGETABLE FRITTATAS
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
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.
Tips:
- Choose fresh, seasonal vegetables. This will ensure that your frittatas are packed with flavor and nutrients.
- Don't overcook the vegetables. They should be tender but still have a little bit of crunch.
- Use a good quality cheese. This will make a big difference in the taste of your frittatas.
- Don't be afraid to experiment. There are endless possibilities when it comes to fillings for frittatas.
- Make sure the pan is hot enough before adding the egg mixture. This will help to prevent the eggs from sticking.
- Cook the frittatas over medium heat. This will help to prevent them from burning.
- Serve the frittatas warm or at room temperature. They are also delicious served cold.
Conclusion:
Mini vegetable frittatas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover vegetables. With so many different fillings to choose from, there is sure to be a frittata recipe that everyone will enjoy. So next time you're looking for a quick and easy meal, give mini vegetable frittatas a try!
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