Best 4 Mini Margherita Quinoa Frittatas With Cherry Tomatoes Fresh Basil And Mozzarella Recipes

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Indulge in a delightful culinary journey with our irresistible Mini Margherita Quinoa Frittatas, where the flavors of Italy meet the goodness of quinoa. These bite-sized frittatas are a symphony of textures and tastes, featuring a fluffy quinoa base topped with juicy cherry tomatoes, fresh basil, and melted mozzarella cheese. Perfect for breakfast, lunch, or a light dinner, these frittatas are not only delicious but also packed with protein and nutrients.

But that's not all! This article offers a collection of equally tantalizing recipes to satisfy every palate. From classic dishes like Creamy Lemon Garlic Shrimp and Spinach Pasta to innovative creations like Sweet Potato Black Bean Burgers with Avocado Crema, each recipe is carefully crafted to deliver a unique culinary experience. Whether you're a seasoned home cook or just starting your kitchen adventures, these recipes promise to inspire and delight. So, grab your apron, gather your ingredients, and let's embark on a culinary adventure like no other!

Here are our top 4 tried and tested recipes!

MINI FRITTATAS WITH QUINOA



Mini Frittatas with Quinoa image

Savory bites equally excellent hot or cold. Ideal for breakfast, brunch, lunch, or dinner.

Provided by Laka kuharica - Easy Cook

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

1 ½ cups water
¾ cup quinoa, rinsed and drained
2 eggs
2 egg whites
1 cup shredded zucchini
1 cup shredded Swiss cheese
½ cup diced ham
¼ cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
¼ teaspoon ground white pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
  • Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
  • Combine cooked quinoa, eggs, egg whites, zucchini, Swiss cheese, ham, parsley, Parmesan cheese, and white pepper in a large bowl and mix until thoroughly combined. Spoon mixture to the top of each prepared muffin cup.
  • Bake in preheated oven until the edges of frittatas are golden brown, about 30 minutes. Allow to cool at least 5 minutes in the pan before serving. Serve hot or cold.

Nutrition Facts : Calories 213.3 calories, Carbohydrate 15.5 g, Cholesterol 86.3 mg, Fat 10.5 g, Fiber 2.1 g, Protein 14 g, SaturatedFat 4.8 g, Sodium 256 mg, Sugar 0.8 g

MINI ITALIAN FRITTATAS



Mini Italian Frittatas image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 11

2 tablespoons good olive oil, plus extra for greasing the pans
1 1/2 cups chopped leeks, white and light green parts, washed and spun dry
4 ounces sliced Italian prosciutto, coarsely chopped
8 ounces fresh baby spinach
2 1/2 tablespoons julienned fresh basil leaves
1 tablespoon freshly squeezed lemon juice
1 1/2 cups (4 ounces) grated Italian Fontina cheese (6 ounces with rind)
8 extra-large eggs
1 1/2 cups half-and-half
Kosher salt and freshly ground black pepper
4 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
  • Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
  • In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
  • Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.

MINI MARGHERITA PIZZAS



Mini Margherita Pizzas image

Gather some simple ingredients to make our quick Margherita Mini Pizza recipe. A can of refrigerated pizza crust and a cookie cutter allow you to make Margherita Mini Pizzas that are as easy as they are delicious.

Provided by My Food and Family

Categories     Birthday Party Recipes

Time 25m

Yield 10 servings

Number Of Ingredients 8

12 cherry tomatoes, chopped
4 fresh basil leaves, chopped
1 clove garlic, minced
1 Tbsp. olive oil
1/4 tsp. freshly ground black pepper
1 can (13.8 oz.) refrigerated pizza crust
3/4 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 425ºF.
  • Combine first 5 ingredients.
  • Unroll pizza dough on lightly floured surface; roll into 12x8-inch rectangle. Use 3-inch cookie cutter to cut dough into 20 rounds, rerolling scraps as necessary; place in single layer on baking sheets sprayed with cooking spray. Sprinkle with cheeses; top with tomato mixture.
  • Bake 8 to 10 min. or until edges of crusts are golden brown and mozzarella is melted.

Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

FRITTATA WITH TOMATOES, ONIONS AND BASIL



Frittata with Tomatoes, Onions and Basil image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 9

6 medium onions, thinly sliced
6 tablespoons olive oil
8 ounces plum tomatoes, peeled
Salt
Black pepper, freshly ground
6 eggs
2 tablespoons freshly grated Parmesan
2 ounces butter
Handful fresh basil

Steps:

  • Sweat the onions in the oil until just browning. Chop the tomatoes and add to the onions with salt to taste. Cook for 10 minutes, stirring occasionally. Press the vegetables to the side of the pan and remove to a bowl with a slotted spoon. Leave to cool.
  • Beat the eggs until well mixed but not frothy. Add the vegetables, cheese, a good quantity of pepper and salt to taste. Tear up the basil leaves, add and stir everything together. Melt the butter in a 12 inch nonstick frying ban until just foaming. Pour in the egg mixture, lower the heat and cook for 15 minutes until the eggs are set but the top is still a bit runny. Then put the pan under the broiler for 30 seconds.
  • Loosen the frittata with a pliable spatula and slide onto a suitable dish. Cut into wedges when cooled. It can be eaten warm with a salad or cold on a hunk of bread.

Tips:

  • Use fresh ingredients: Fresh cherry tomatoes, basil, and mozzarella cheese will give your frittatas the best flavor.
  • Don't overcook the frittatas: They should be cooked until the eggs are just set and the cheese is melted, about 10-12 minutes.
  • Serve immediately: Frittatas are best enjoyed fresh out of the oven. If you need to make them ahead of time, you can cook them and then reheat them in a warm oven before serving.
  • Get creative with your toppings: You can add other vegetables to your frittatas, such as zucchini, spinach, or mushrooms. You can also use different types of cheese, such as feta or cheddar.

Conclusion:

Mini Margherita Quinoa Frittatas with Cherry Tomatoes, Fresh Basil, and Mozzarella are a delicious and easy-to-make breakfast, lunch, or dinner. They're perfect for a light meal or a party appetizer. With their colorful appearance and delightful flavors, these frittatas are sure to impress your guests. So next time you're looking for a quick and healthy meal, give this recipe a try!

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