Mini Vegetarian Frittatas Recipes

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MINI VEGETARIAN FRITTATAS

I was gifted some farm-fresh eggs and wanted to make something that would showcase them. I decided to use up some freshly picked greens to make these vegetarian frittatas! Try them with a green salad for a light brunch or even dinner.

Provided by LauraF

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 40m

Yield 7

Number Of Ingredients 13



Mini Vegetarian Frittatas image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease 7 muffin cups with cooking spray.
  • Melt butter in a skillet over medium heat. Add mushrooms, herbes de Provence, salt, and pepper; cook and stir until tender and starting to brown, about 5 minutes. Stir in scallions and cook until softened, 1 to 2 minutes. Add chard and water; cook and stir until wilted, about 2 minutes. Remove from heat and cool for 5 minutes.
  • Whisk eggs, milk, Parmesan cheese, and Dijon mustard together in a large bowl. Fold in mushroom mixture and sun-dried tomatoes. Pour egg mixture into the prepared muffin cups.
  • Bake in the preheated oven until puffed and golden brown, about 15 minutes. Cool frittatas for 5 minutes before lifting out of the muffin cups.

Nutrition Facts : Calories 72.3 calories, Carbohydrate 2.1 g, Cholesterol 112 mg, Fat 5.2 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 2.2 g, Sodium 128.8 mg, Sugar 0.9 g

cooking spray
1 tablespoon butter
½ cup finely chopped mushrooms
½ teaspoon herbes de Provence
1 pinch salt and ground black pepper to taste
¼ cup finely chopped scallions
1 ½ cups thinly sliced Swiss chard
1 tablespoon water
4 large eggs
¼ cup milk
1 tablespoon coarsely grated Parmesan cheese
1 teaspoon Dijon mustard
2 tablespoons drained and chopped sun-dried tomatoes

MINI FRITTATAS

Whip up these egg gems for a satisfying hors d'oeuvre. Have your mini-muffin tins ready.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 48

Number Of Ingredients 10



Mini Frittatas image

Steps:

  • Lightly spray two 24-mini-muffin tins with vegetable-oil spray. Slice zucchini into 1/8-inch rounds. Slice mushrooms lengthwise into 1/8-inch pieces. Core and seed red and yellow bell peppers. Chop into 1/8-inch dice, and set aside.
  • Heat oven to 400 degrees. In a large mixing bowl, whisk eggs, salt, pepper, and chives, and set aside. Arrange cut zucchini, mushrooms, and peppers in each muffin tin. Ladle egg mixture into each tin, just even with the rim, and sprinkle with cheese.
  • Transfer to oven, and bake until frittatas are set, 8 to 10 minutes. Serve warm, or reheat briefly at 325 degrees.

1 medium zucchini
4 to 6 white mushrooms
1 red bell pepper
1 yellow bell pepper
16 large eggs
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 tablespoon chopped chives
1/2 cup finely grated Gruyere or fontina cheese
Vegetable oil cooking spray

MINI FRITTATAS

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



Mini Frittatas image

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

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

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



Mini Vegetable Frittatas image

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.

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

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



Mini Vegetable Frittatas image

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

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

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