The Herald of Everett, Washington
HeraldNet on Facebook HeraldNet on Twitter HeraldNet RSS feeds HeraldNet Pinterest HeraldNet Google Plus HeraldNet Youtube
HeraldNet Newsletters  Newsletters: Sign up | Manage  Green editions icon Green editions
Published: Thursday, October 3, 2013, 4:32 p.m.

Mini frittatas easy to make for ideal breakfast

  • Mini frittatas make a great breakfast treat.

    Rose McAvoy

    Mini frittatas make a great breakfast treat.

  • Get creative for delicious frittatas.

    Rose McAvoy

    Get creative for delicious frittatas.

  • Mini frittatas make a great breakfast treat.

    Rose McAvoy

    Mini frittatas make a great breakfast treat.

Forgive me for working backwards. Rather than including a recipe in my previous post I thought those mini frittatas deserved their own moment in the sun. The frittatas were really very simple to prepare but I must confess I didn't keep notes on the amounts used in the filling. Without revisiting the recipe I would say you will need 3 -4 cups of filling mixture to make a dozen standard size muffin frittatas. These are a great recipe for cleaning out the refrigerator. There are innumerable combinations of ingredients you can use in a frittata use this as an inspirational guide rather than a firm dictation.

Get creative and have fun!

To make the mini frittatas:

For the filling ingredients choose anything that might go into an omelet or quiche. You'll need 3 - 4 cups of filling mixture for 1 dozen mini frittatas.

  • Prepare your ingredients by cooking (as needed) and dicing the filling ingredients into small confetti sized bits.
  • Mix your cooked and/or diced bits together in a bowl and season with salt and pepper.
  • Generously spray muffin pans with non-stick spray (they really want to stick to the pan).
  • Spoon the mixture into the muffin cups filling them about 2/3 full.
  • Whisk together 6 whole eggs with 1/2 cup of low fat milk (per dozen frittatas). Carefully pour or ladle the egg mixture into each muffin cup filling them just about to the top.
  • Bake in a 350 degree oven for about 20 minutes. They will puff up while cooking and then collapse again as they cool. Let them cool a bit and then use a spoon to remove them from the pan. Serve warm.
Story tags » Cooking

Sign up for HeraldNet headlines Newsletter
See sample | Privacy policy

Most recent Light for Life posts

Share your comments: Log in using your HeraldNet account or your Facebook, Twitter or Disqus profile. Comments that violate the rules are subject to removal. Please see our terms of use. Please note that you must verify your email address for your comments to appear.

You are logged in using your HeraldNet ID. Click here to update your profile. | Log out.

Our new comment system is not supported in IE 7. Please upgrade your browser here.

comments powered by Disqus
digital subscription promo

Subscribe now

Unlimited digital access starting at 99 cents, or included with any print subscription.

» More life


HeraldNet highlights

Musical hits 'Heights'
Musical hits 'Heights': Village stages Tony award-winner in Everett
Better with age
Better with age: 112-year-old Marysville home has housed many stories
Under your skin
Under your skin: 'Nightcrawler' is both satire and fascinating character study
Throw out the can
Throw out the can: Straight-from-the-pumpkin pie is easy to make
SnoCoSocial