Best 3 Italian Mini Frittatas Recipes
**Indulge in a Culinary Journey with Italian Mini Frittatas: A Symphony of Flavors and Textures**
Embark on a delightful culinary adventure with Italian Mini Frittatas, a collection of delectable recipes that capture the essence of Italian cuisine. These bite-sized wonders, also known as "frittata di pasta," are a testament to the versatility and creativity of Italian cooking. Each frittata is a symphony of flavors and textures, showcasing a harmonious blend of eggs, cheese, meats, vegetables, and herbs. From classic combinations like spinach and feta to innovative pairings like sun-dried tomatoes and artichokes, these frittatas offer a diverse range of options to tantalize your taste buds.
Whether you're hosting a brunch, planning a picnic, or simply seeking a quick and satisfying meal, Italian Mini Frittatas have got you covered. With recipes catering to various dietary preferences, including vegetarian and gluten-free options, there's something for everyone to savor. Best of all, these frittatas are incredibly easy to make, requiring minimal effort and readily available ingredients. So, gather your kitchen essentials, let your creativity soar, and prepare to be amazed by the culinary wonders that await you in this collection of Italian Mini Frittata 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:
- Use fresh, high-quality ingredients for the best flavor.
- Don't overbeat the eggs, as this will make the frittatas tough.
- Cook the frittatas over medium heat so that they cook evenly.
- Don't overcrowd the pan when cooking the frittatas, as this will prevent them from cooking properly.
- Serve the frittatas immediately or store them in the refrigerator for up to 3 days.
Conclusion:
Italian mini frittatas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized with a variety of ingredients. Whether you are looking for a quick and easy meal or a festive dish to serve at a party, Italian mini frittatas are a great option.
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