Here it is! if you are looking for a healthy snack or breakfast – quick and great for “on the go” – MINI FRITTATAS are your new best friend! It’s a no brainer really. So you like Frittatas – why not make small individual ones ahead so you can just grab one – or two when you are hungry or when you need something fast. This has really saved me in my pursuit of healthier eating at the start of the new year. Making them ahead and having them ready to eat cold or warmed in the microwave has made life so easy for me.
I have always loved Frittatas, coming from an Italian household. In our house, growing up, Frittata was a more involved undertaking – making a large one for the whole family and, of course especially at Easter, with the traditional partially fried and baked one inverted onto a platter and usually served cold or room temperature on the holiday table.
Having these little ones ready to go at any time in just the right size is a great assist to a busy life, especially when they contain all the ingredients I love: eggs, spinach, sweet tomatoes, and Parmigiano Reggiano. If I want a change I can always switch to a new green or something different like adding scallions, swiss chard, or even meat like ham or sausage.
Lately I have just kept them simple and healthy with the ingredients you see here. For example, notice the egg whites instead of all whole eggs. You can, of course, use whole eggs if you wish for a richer result.
For a fun make ahead Brunch item, you can’t beat these little wonders stacked on a platter. They are bright and colorful and will delight your guests — but you better make extra!
Have fun with these! Mix it up and try different ingredients. Check out the other Frittata ideas on LINDA’S ITALIAN TABLE. You will love having these to grab quickly from your frig.
Makes: about 9
Prep: 15 minutes
Bake: about 15-20 minutes
3 Whole large eggs
7 Large egg whites
2 Tbsp. Chopped Fresh Basil
1/3 Cup Grated Parmigiano Reggiano Cheese
Salt and pepper to taste – for egg mixture
2 Tbsp. Olive Oil
1 Clove Fresh Garlic – chopped finely
2 Cups Fresh Baby Spinach
10 Campari Tomatoes – chopped
Salt and pepper to taste – for vegetable mixture
Place the eggs and egg whites in a large bowl and whisk together along with the basil, grated cheese, and salt and pepper. Set aside.
In a fry pan, add 2 Tbsp. Olive Oil, garlic, baby spinach, Campari Tomatoes, salt and pepper. Cook about 5 minutes, stirring occasionally.
Add this vegetable mixture to the egg mixture in the bowl.
Spray a muffin tin with Pam.
Ladle the frittata mixture into each muffin cup filling each about 3/4 full.
Bake at 350 degres for 15-20 minutes until firm. They will puff up but will go down some once they cool.
Now just turn the pan over and pop out the frittatas!
Either serve or refrigerate for later use or to grab on the go like I do!
Eat cold or warmed in the microwave.
My refrigerator is never without them!
PARLA COME MANGI!
Comments are welcome in the “Speak Your Mind Area” beneath this post online.
LINDA’S ITALIAN TABLE