Appetizer Frittata Recipes

BASIC FRITTATA

Steps:

• Preheat oven to broil.
• Whisk eggs, water, herbs, salt and pepper in medium bowl. Set aside.
• Lightly spray 10-inch (25 cm) non-stick ovenproof skillet or cast iron pan with cooking spray. Heat skillet over medium heat. Add filling ingredients, sauté or heat, stirring frequently.
• Pour in egg mixture. As eggs set around edge of skillet, using spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set, about 8 to 10 minutes.
• Sprinkle cheese over top. Place skillet under preheated broiler for 2 or 3 minutes to melt cheese and puff up frittata or cover with lid and cook for a couple minutes on stovetop.
• Loosen around edge of frittata. Cut into wedges and serve.

MINI FRITTATAS

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.

POTATO BASIL FRITTATA SQUARES

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 12-by-18-by-1 1/2-inch half sheet pan.
• Melt 4 tablespoons of the butter in a 12-inch saute pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, 10 to 15 minutes. Melt the remaining 8 tablespoons of butter in a small saute pan and set aside.
• Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
• Distribute the potatoes over the bottom of the sheet pan. Pour the egg mixture over the potatoes and spread evenly. Bake the frittata until it is browned and puffed, 30 to 35 minutes. Allow the frittata to cool and cut into 20 single-serving squares.

FRITTATA

Steps:

• Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium heat. Cook onion until soft and translucent, stirring occasionally, 3 to 4 minutes. Remove onions and add remaining tablespoon olive oil and 2 tablespoons butter. Add potatoes and season with salt and pepper. Saute until they begin to turn golden brown, about 4 minutes. Return onions to skillet in an even layer. Sprinkle evenly with basil and parsley.
• Heat broiler. Use a whisk to lightly beat eggs in a large bowl, then whisk in cream, and season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
• Pour egg mixture into skillet. Cook, using a heatproof flexible spatula to stir and push egg from edges to center of pan so runny parts run underneath, until eggs are almost set (they should still be wet on top but otherwise set throughout), 2 to 3 minutes.
• Drop dollops of goat cheese on top of frittata, distributing evenly and pressing down into eggs a bit with the spatula. Sprinkle evenly with Parmigiano-Reggiano cheese. Broil until frittata is set on top and has puffed slightly, and cheese is melted and golden, 1 to 1 1/2 minutes.
• Gently run the spatula around the edges and underneath the frittata and carefully slide out of pan onto a plate. Slice into six wedges and serve hot, warm, or at room temperature.

MINI FRITTATA APPETIZERS

Steps:

• Thaw spinach and squeeze dry.
• Mix with ricotta, Parmesan, mushrooms, onion, oregano, salt, and egg.
• Lightly grease or spray 24 mini (1") muffin cups.
• Place a slice of pepperoni in the bottom of each.
• Spoon cheese mixture into cups.
• Bake at 375° about 25 minutes, or until light golden on top.
• Cool 10 minutes, then gently loosen and remove from pans.
• If you wish, garnish with small dabs of sour cream, and additional finely chopped pepperoni.

APPETIZER FRITTATA

Steps:

• In a 10-inch oven-going skillet cook celery and onion in butter or margarine till tender. Combine eggs, sour cream, and cheese. Chop half the pepperoni and add to egg mixture. Preheat broiler. Pour egg mixture into skillet and cook over medium heat of range top lifting edges occasionally to allow uncooked portion to flow underneath. Cook 8 to 10 minutes or till almost set. Arrange remaining pepperoni around edge. Broil 5 inches from heat 1 to 2 minutes. Sprinkle with green onion, if desired. Cut in wedges.

MINI FRITTATAS - GIADA DE LAURENTIIS

Steps:

• Preheat oven to 375 degrees.
• Spray two mini non-stick muffin tins (each with 24 cups) with nonstick spray.
• Fill prepared cups almost to the tops with egg mixture.
• Bake until eggs puff and are just set in center, about 8-10 minutes.
• Using a rubber spatula, loosen frittatas from the cups and slide onto a platter.
• Serve immediately or at room temperature.