ROASTED VEGETABLE FRITTATA
Provided by Ina Garten
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees.
- Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
- In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.
MINI SPINACH FRITTATAS
People can't get enough of these pop-in-your-mouth mini frittatas. They're a cinch to make, freeze well and the recipe easily doubles for a crowd. -Nancy Statkevicus, Tucson, Arizona
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 30m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a small bowl, combine the first 8 ingredients. Place a pepperoni slice in each of 24 greased mini-muffin cups; fill three-fourths full with cheese mixture., Bake 20-25 minutes or until completely set. Carefully run a knife around sides of muffin cups to loosen frittatas. Serve warm.
Nutrition Facts : Calories 128 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 396mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
MINI PEPPERONI FRITTATAS
Mini Frittatas can be made a day or two ahead of a buffet and reheated. Serve on toast rounds. Or just plain nice to have ready for a quick breaky over the busy season.
Provided by Derf2440
Categories Breakfast
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Seed and chop three tomatoes and thinly slice the fourth.
- Butter a muffin pan.
- In a bowl, whisk eggs with milk, salt and pepper.
- Stir in cheese, onions, chopped tomatoes and pepperoni.
- Pour equal amounts of egg mixture into prepared muffin tins.
- Top each frittata with a slice of tomato.
- Place in centre of preheated oven and bake for 25 to 30 minutes or until set in the centre.
- Cool on a rack in pan for 10 minutes.
- Using a blunt knife, loosen frittatas all around and lift out.
- Cool to room temperature, if storing.
- Wrap individually in plastic wrap.
- Store in refrigerator for up to 3 days.
- Frittatas can be reheated in microwave on medium power before serving.
Nutrition Facts : Calories 132.5, Fat 9.7, SaturatedFat 3.7, Cholesterol 156.2, Sodium 355, Carbohydrate 2.1, Fiber 0.4, Sugar 0.8, Protein 9
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