Equipment
- Muffin pan
Ingredients
Fritatta Base:
- Nonstick spray
- 6 large Egg
- 1 TBSP Onion finely chopped
- Salt
- Black pepper
Bacon Cheddar Topping:
- 2 slices Bacon chopped
- 2 TBSP Cheddar cheese shredded
Tomato Spinach Mozzarella Topping:
- 1 oz Baby spinach roughly chopped
- 4 Grape tomatoes quartered
- 2 TBSP Mozzarella cheese shredded
Garlic Mushroom Pepper Topping:
- 2 Mushrooms sliced
- 2 TBSP Red bell pepper diced
- 0.5 TBSP Fresh parsley chopped
- 1/3 tsp Garlic minced
Fresh Squeezed Orange Juice
- 10 to 12 Oranges cold (refrigerate for 1 hour or more)
Toast
- 2 slices Sourdough bread
- 4 tsp Butter
Instructions
- Prep the ingredients per the instructions above.
- Preheat oven to 350°F (180°C). Lightly spray a muffin tin with nonstick spray. (1 for each different kind of frittata).
- Crack one egg into each muffin well, portion the minced onion into each well, and season wiith salt and pepper. Whisk each well until the egg is beaten.
- Place the bacon in a saute pan over medium heat. Saute until golden brown and somewhat crispy. Remove to paper towels to drain any excess grease.
- Portion the three different toppings into the individual muffin wells and mix.
- Bake for 15-20 minutes, until set. (Test by poking a toothpick into the center, should come out clean).
- While the frittatas are baking, make the juice. Cut the oranges in half. Using a manual juicer or electric juicer, juice the oranges into a pitcher or glass. Refrigerate until ready to serve. (About 5 to 6 oranges yield an 8oz glass of OJ.)
- Once the frittatas are set, let them cool slightly. Toast the bread then spread it with butter.
- Serve the frittatas with toast and juice.
Nutrition
Calories: 887kcal | Carbohydrates: 96g | Protein: 39g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 621mg | Sodium: 761mg | Potassium: 1759mg | Fiber: 18g | Sugar: 66g | Vitamin A: 4781IU | Vitamin C: 371mg | Calcium: 587mg | Iron: 5mg
Mini Frittatas
Equipment
- Muffin pan
Ingredients
Fritatta Base:
- Nonstick spray
- 6 large Egg
- 1 TBSP Onion finely chopped
- Salt
- Black pepper
Bacon Cheddar Topping:
- 2 slices Bacon chopped
- 2 TBSP Cheddar cheese shredded
Tomato Spinach Mozzarella Topping:
- 1 oz Baby spinach roughly chopped
- 4 Grape tomatoes quartered
- 2 TBSP Mozzarella cheese shredded
Garlic Mushroom Pepper Topping:
- 2 Mushrooms sliced
- 2 TBSP Red bell pepper diced
- 0.5 TBSP Fresh parsley chopped
- 1/3 tsp Garlic minced
Fresh Squeezed Orange Juice
- 10 to 12 Oranges cold (refrigerate for 1 hour or more)
Toast
- 2 slices Sourdough bread
- 4 tsp Butter
Instructions
- Prep the ingredients per the instructions above.
- Preheat oven to 350°F (180°C). Lightly spray a muffin tin with nonstick spray. (1 for each different kind of frittata).
- Crack one egg into each muffin well, portion the minced onion into each well, and season wiith salt and pepper. Whisk each well until the egg is beaten.
- Place the bacon in a saute pan over medium heat. Saute until golden brown and somewhat crispy. Remove to paper towels to drain any excess grease.
- Portion the three different toppings into the individual muffin wells and mix.
- Bake for 15-20 minutes, until set. (Test by poking a toothpick into the center, should come out clean).
- While the frittatas are baking, make the juice. Cut the oranges in half. Using a manual juicer or electric juicer, juice the oranges into a pitcher or glass. Refrigerate until ready to serve. (About 5 to 6 oranges yield an 8oz glass of OJ.)
- Once the frittatas are set, let them cool slightly. Toast the bread then spread it with butter.
- Serve the frittatas with toast and juice.
Nutrition
Calories: 887kcalCarbohydrates: 96gProtein: 39gFat: 42gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 621mgSodium: 761mgPotassium: 1759mgFiber: 18gSugar: 66gVitamin A: 4781IUVitamin C: 371mgCalcium: 587mgIron: 5mg
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