Low Carb Individual Breakfast Frittatas Recipes

MINI FRITTATAS

Provided by Giada De Laurentiis

Categories appetizer

Time 22m

Yield about 40 mini frittatas

Number Of Ingredients 8

Mini Frittatas image

Steps:

Preheat the oven to 375 degrees F.
Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

Ingredients

Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves

WHOLE30 VEGGIE-PACKED BREAKFAST FRITTATA

Make this Whole30 (a lifestyle that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes) egg dish for an easy on-the-go breakfast. It's packed with veggies and can be stored in the fridge for the week. Eat it hot or cold, depending on how much time you have.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

Whole30 Veggie-Packed Breakfast Frittata image

Steps:

Preheat the oven to 375 degrees F.
Heat the oil in a medium oven-safe nonstick skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the spinach, sun-dried tomatoes and garlic and cook, stirring frequently, until the spinach is just wilted and still vibrant green, about 1 minute.
Reduce the heat to low and add the eggs, 1 teaspoon salt and a few grinds of black pepper. Stir gently to distribute the vegetables. Bake until the eggs are set, 13 to 15 minutes.
Let stand for 5 minutes, then slice into 6 pieces. Serve with hot sauce. Refrigerate in an airtight container for up to 1 week.

Nutrition Facts : Calories 180, Fat 13 grams, SaturatedFat 3.5 grams, Cholesterol 310 milligrams, Sodium 460 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 12 grams, Sugar 2 grams

Ingredients

2 tablespoons extra-virgin olive oil
1 small green bell pepper, diced
1 small red bell pepper, diced
1/2 small red onion, thinly sliced
2 cups packed baby spinach
1/4 cup sun-dried tomatoes (not packed in oil), chopped
1 clove garlic, sliced
10 large eggs, beaten
Kosher salt and freshly ground black pepper
Hot sauce, for serving

LOW CARB INDIVIDUAL BREAKFAST FRITTATAS

Some mornings we have no time to cook but we still need protein to get the day going. I make up a batch of these each week and freeze half for the next week; they freeze well. We zap one of these in the microwave, pair it with one of my pumpkin or apple bran muffins, and we're good to go. Also, it's more of a concept than a recipe-use your favorite frittata recipe or vary this any way you please. The key is to bake them in silicone muffin pans. Note: if you want a lighter version, microwave the sausage and drain off the fat and substitute 1/2 package tofu for 5 of the eggs. You can also bake this in a baking dish and cut it up into individual squares once it's cooled.

Provided by One Happy Woman

Categories Breakfast

Time 45m

Yield 16 pieces, 16 serving(s)

Number Of Ingredients 9

Low Carb Individual Breakfast Frittatas image

Steps:

Crumble the sausage and brown it with the chopped onion.
Drain off any fat left in the pan, set meat and onions aside to cool.
If you haven't defrosted the spinach, place it in a mesh colander and run hot water over it; drain well, pressing out excess liquid. I add the flour if the mixture seems more watery than usual. You can omit it.
Beat the eggs and add the rest of the ingredients.
Bake in greased silicone muffin pans at 350 degrees for 35 minutes or in a 9/14 inch greased/no-stick spray prepared pan.
Variations: use ham, bacon, or vegetarian sausage.
Add chopped mushrooms, peppers, chopped, drained tomatoes.

Nutrition Facts : Calories 172.1, Fat 12.5, SaturatedFat 4.3, Cholesterol 176.4, Sodium 362, Carbohydrate 4, Fiber 0.7, Sugar 0.8, Protein 10.6

Ingredients

12 eggs or 1 1/2 cups Egg Beaters egg substitute
1 lb sausage, we use sweet Italian sausage
1 (10 ounce) package frozen chopped spinach or 1 (10 ounce) package chopped broccoli
1 onion, chopped
3/4 cup low-fat cheese, shredded
1/4 cup unbleached flour (very optional)
salt
lemon pepper, to taste
1 dash nutmeg

MINI HAM 'N' CHEESE FRITTATAS

I found this recipe a few years ago and tried to make it with it with a few changes. I'm diabetic, and this fits into my low-carb and low-fat diet. Every time I serve a brunch, the frittatas are the first thing to disappear, and nobody knows they are low fat! -Susan Watt, Basking Ridge, New Jersey

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 8 servings.

Number Of Ingredients 8

Mini Ham 'n' Cheese Frittatas image

Steps:

Preheat oven to 375°. In a bowl, whisk the first 5 ingredients until blended; stir in chives. Divide ham and cheese among 8 muffin cups coated with cooking spray. Top with egg mixture, filling cups three-fourths full. , Bake until a knife inserted in the center comes out clean, 22-25 minutes Carefully run a knife around sides to loosen.

Nutrition Facts : Calories 106 calories, Fat 4g fat (1g saturated fat), Cholesterol 167mg cholesterol, Sodium 428mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges

Ingredients

6 large eggs
4 large egg whites
2 tablespoons fat-free milk
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh chives
3/4 cup cubed fully cooked ham (about 4 ounces)
1 cup shredded fat-free cheddar cheese

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Low Carb Individual Breakfast Frittatas Recipes

MINI FRITTATAS

WHOLE30 VEGGIE-PACKED BREAKFAST FRITTATA

LOW CARB INDIVIDUAL BREAKFAST FRITTATAS

MINI HAM 'N' CHEESE FRITTATAS

I found this recipe a few years ago and tried to make it with it with a few changes. I'm diabetic, and this fits into my low-carb and low-fat diet. Every time I serve a brunch, the frittatas are the first thing to disappear, and nobody knows they are low fat! -Susan Watt, Basking Ridge, New Jersey

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