frittatas

A delicious and easy frittata that is perfect for breakfast, lunch, or dinner

Sweet Potato Kale Frittata

eggs

half-and-half

Kosher salt

tsp. Freshly ground pepper

c. sweet potatoes

olive oil

c. firmly packed chopped kale

red onion

garlic

goat cheese

Amazingly delicious recipe! But instructions were not specific enough! I had to guess about when and what ingredients were to be added and how🤔

Love everything about it and make it often.  Thank you for sharing!

1 Preheat oven to 160°C. Lightly grease and line the bases of two holes of a 3/4 cup-capacity muffin tin with rounds of baking paper.  2 Place the broccoli in a steamer over a saucepan of boiling w....

Lunchbox: Broccoli, salmon and herb frittatas + snacks

Lunches

broccoli florets

ricotta

flour

can salmon in spring water, drained, flaked

frozen chopped spinach, thawed, squeezed of excess moisture

chives

salad

Plus snacks (for each lunchbox)

multigrain corn thins, tomato

tub low-fat plain yoghurt, topped sunflower seeds

1 Preheat oven to 160°C. Lightly grease and line the bases of two holes of a 3/4 cup-capacity muffin tin with rounds of baking paper.

2 Place the broccoli in a steamer over a saucepan of boiling water for 2 minutes, or until tender. Drain, roughly chop and set aside to cool.

3 Whisk the eggs and ricotta together in a medium bowl. Stir through the flour, broccoli, salmon, spinach and chives. Ladle mixture into prepared muffin tins. Bake for 25 minutes, or until filling is puffed, golden and set.

4 Set aside to cool completely. Cover and refrigerate until ready to serve. Serve each frittata with 2 cups mixed salad leaves.

For the ultimate Italian breakfast, look no further than this caprese frittata. It combines the classic elements of a caprese salad — fresh mozzarella, basil, and tomatoes — with fluffy scrambled eggs.

Caprese Frittata

extra virgin olive oil

cherry tomatoes

salt

eggs (at room temperature)

heavy cream (at room temperature)

basil leaves (roughly chopped)

mozzarella cheese

Prosciutto di Parma (optional)

cherry tomatoes (halved, optional)

micro basil (optional)

Preheat the broiler to high and place the oven rack in the middle of the oven.

Heat an 8 inch oven proof, nonstick skillet over medium heat. Add the olive oil and the tomatoes . Season with 1/4 teaspoon salt and cook the tomatoes until they are soft and beginning to fall apart, about 4 minutes.

Meanwhile, whisk the eggs together in a large bowl. Add the heavy cream, basil and remaining 1/4 teaspoon salt and whisk together until smooth and light. Pour the egg mixture over the tomatoes, sprinkle with the mozzarella and let it cook for 2 minutes. Using a rubber spatula, begin to loosen the cooked eggs from the sides and bottom of the pan to allow the raw egg to coat the bottom of the pan. Let it sit for another minute and repeat. Place the whole pan under the broiler and cook for 5 to 6 minutes or until the eggs are just set. Slide the frittata out of the pan and onto a board. Drape with the prosciutto slices and sprinkle with the tomatoes and micro basil if using. Slice and serve.

These healthy Mediterranean mini frittatas are so easy to make and perfect for busy mornings on the run, and are even great for snacks.

Mediterranean Mini Frittatas

milk

salt and black pepper

artichokes

kalamata olives (, drained and quartered)

sweet red peppers

sun-dried tomatoes

asiago cheese (, shredded)

feta cheese (, crumbled)

Italian flat leaf parsley (, chopped)

Preheat the oven to 375°F.

Spray 2 mini muffin tins (with 12 cups each) with cooking spray. (I use this mini muffin tin

Put eggs and milk, or half and half, in a blender and mix for 1-2 minutes.

Fill each muffin tin ¾ full with the egg mixture.

If using marinated or packaged flavorings, drain the oil from the vegetables before chopping. Evenly distribute the artichoke slices, kalamata olives, red peppers, sun dried tomatoes, and asiago cheese among the muffin tins. Fill the tins to the top with more egg mixture then sprinkle with feta and parsley.

Bake until the egg is set, about 10-12 minutes. The eggs will deflate somewhat once removed from the oven and as they cool.

Run a knife around the edges of the frittatas to loosen them from the muffin cups. Serve immediately or at room temperature.

Top 4 frittatas recipes from across the web

The most viewed frittatas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sweet Potato Kale Frittata

Lunchbox: Broccoli, salmon and herb...

Caprese Frittata

Mediterranean Mini Frittatas

Top 4 frittatas recipes from across the web

The most viewed frittatas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Potato Kale Frittata

Lunchbox: Broccoli, salmon and herb...

Caprese Frittata

Mediterranean Mini Frittatas

The most viewed frittatas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine