Mini Pepperoni Frittatas Recipes

MINI PEPPERONI FRITTATAS

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.

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.

MINI ITALIAN FRITTATAS

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 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.

MINI SPINACH FRITTATAS

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.