3 Mini Frittatas Meal Prep Recipes to Make at Home - Cooking with Karla
Recipes in this Video
Originating from Italy, frittatas are a versatile dish traditionally made with leftover ingredients, showcasing the Italian love for resourcefulness in cooking. They are often served as a light meal or appetizer and can be enjoyed hot or cold. In modern kitchens, mini frittatas have gained popularity for meal prep and brunch gatherings, allowing for endless customization with seasonal vegetables and proteins.
Ingredients
- ●eggs
- ●milk
- ●cheese
- ●spinach
- ●bell peppers
- ●onion
- ●salt
- ●pepper
- ●olive oil
- ●herbs
Instructions
- 1Preheat oven to 350°F (175°C).
- 2Grease a muffin tin with olive oil.
- 3Whisk together eggs and milk in a bowl until well combined.
- 4Stir in cheese, salt, and pepper to taste.
- 5Add chopped spinach, diced bell peppers, and onions to the egg mixture.
- 6Mix in herbs of choice for extra flavor.
- 7Pour the egg mixture evenly into the muffin tin, filling each cup about 2/3 full.
- 8Bake in the preheated oven for 15-20 minutes, or until the frittatas are set and lightly golden.
- 9Remove from the oven and let cool for a few minutes.
- 10Carefully run a knife around the edges to release the frittatas from the tin.
- 11Serve warm or allow to cool completely before storing.
Ingredient Alternatives
cheese
Healthier: nutritional yeast
Cheaper: cream cheese
Nutritional yeast adds a cheesy flavor with fewer calories.
milk
Healthier: almond milk
Cheaper: water
Almond milk is lower in calories; water can be used for a lighter frittata.
spinach
Healthier: kale
Cheaper: frozen spinach
Kale offers similar nutrients; frozen spinach is often cheaper.
bell peppers
Healthier: zucchini
Cheaper: carrots
Zucchini can be a lower-calorie option; carrots are often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●6 large eggs
- ●1 cup fresh spinach, chopped
- ●1/2 cup mozzarella cheese, shredded
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup milk
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp olive oil
- ●1/4 tsp garlic powder
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
- 3Stir in the chopped spinach, mozzarella cheese, and halved cherry tomatoes into the egg mixture.
- 4Heat the olive oil in a non-stick skillet over medium heat.
- 5Pour the egg mixture into the skillet and cook for about 2-3 minutes, gently stirring to combine with the oil.
- 6Once the edges start to set, transfer the skillet to the preheated oven.
- 7Bake for 15-20 minutes, or until the frittata is puffed and golden brown on top.
- 8Remove from the oven and let it cool for a few minutes before slicing into mini frittatas.
- 9Serve warm or at room temperature.
Equipment
Ingredients
- ●1 cup broccoli florets, chopped
- ●1/2 cup shredded cheddar cheese
- ●6 large eggs
- ●1/4 cup milk
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
- ●1/4 tsp onion powder
- ●1 tbsp olive oil
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a skillet, heat olive oil over medium heat and sauté the chopped broccoli for about 3-4 minutes until tender.
- 3In a mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
- 4Stir in the sautéed broccoli and shredded cheddar cheese into the egg mixture.
- 5Grease a muffin tin with cooking spray or olive oil.
- 6Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
- 7Bake in the preheated oven for 15-20 minutes, or until the frittatas are set and lightly golden on top.
- 8Remove from the oven and let cool for a few minutes before carefully removing from the muffin tin.
- 9Serve warm or at room temperature.
Equipment
Ingredients
- ●2 medium sweet potatoes, peeled and diced
- ●1 medium onion, chopped
- ●6 large eggs
- ●1/2 cup milk
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp paprika
- ●1/4 cup shredded cheese (optional)
- ●1 tbsp olive oil
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a skillet, heat olive oil over medium heat. Add the diced sweet potatoes and chopped onion, sautéing until the sweet potatoes are tender, about 10-12 minutes.
- 3In a bowl, whisk together the eggs, milk, salt, pepper, and paprika until well combined.
- 4Once the sweet potatoes and onions are cooked, remove them from heat and let them cool slightly.
- 5In a greased muffin tin, distribute the sweet potato and onion mixture evenly among the cups.
- 6Pour the egg mixture over the sweet potato and onion in each muffin cup, filling them about 3/4 full. If using, sprinkle cheese on top.
- 7Bake in the preheated oven for 20-25 minutes, or until the frittatas are set and lightly golden on top.
- 8Remove from the oven and let cool for a few minutes before carefully removing from the muffin tin.
- 9Serve warm or at room temperature.
Equipment
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