Very similar to other muffin frittata recipes; this one differing in that it calls for asparagus rather than zucchini, although a variety of vegetables would work. Also different with this recipe is that it directs you to pre-cook the vegetables before mixing them in with the eggs and then baking. This is an unnecessary step. If the vegetables are chopped finely enough, which they should be anyway since these muffins are so little, you can save yourself some time and a pan to clean. Since the asparagus (or in my case zucchini) is green, I chose to use red rather than green bell pepper for the color contrast. I also added fresh chopped dill because I love it. These are nutritious and wholesome but still hearty, delicious and satisfying. I baked these in free -standing silicone cups that I sprayed with cooking spray. They popped right out and were a cinch to clean. Good, good for you, pretty on the plate and easy clean-up. I like that. (Note: if you want to save a few calories I've also made these without the cheese with equally good results)
I love mini frittatas although, being Italian, frittata means that one of the ingredients is usually small diced potatoes. Without the potatoes, it's more of a quiche.
Just made these for Christmas breakfast and they were a hit! I made them with diced red onion, mushrooms and yellow, red and green peppers , sharp cheddar and pancetta. Tasty and easy! Recipe is a keeper!
I significantly changed the recipe. I used 2 cups of grated potatoes instead of asparagus. Like Naples34102 said, no need to fry the ingredient first. I just mixed everything and pour in 10 large muffins tins. It was quick and leftovers are great for lunches. Next time, I'll some herbs and garlic because I thought it lacked a bit of taste.
Yum! I made 5 ramekin sized and cooked a bit longer. Used up some mushrooms and homemade roasted peppers. Added lots of fresh garlic and even some dried. I only had white onion and Mexican Queso cheese. Great recipe to use up stuff you have in the fridge. It was delish.
These are really easy and make for a great on the go breakfast and would be fabulous for a brunch. I baked them for 15 minutes and they were perfect. Also I used foil cupcake liners that I sprayed with cooking spray. They lifted right out and there was hardly any clean up. I didn't use the entire amount of cheese but that is just personal taste - a little sprinkling of cheese on each 'muffin' was perfect.
Very good quick and easy recipe. I made these for my mommy group and they raved about them. I have to admit that I used the veggies I had on hand - grape tomatoes bell peppers and onion. I would try goat cheese instead of cheddar just to change it up for next time.
These are delicious! I did not use cupcake/muffin liners just sprayed the pan. Next time I will use the liners since mine got a little browned on the outside. The cook time is spot on. Thanks!!
I came into Allrecipes to get this receipe after having these muffin frittatas at a friend's house for Easter. They were delicious -- she changed the recipe by chopping up asparagas instead of zucchini. I think there are a lot of possible variation. I am cooking for a group of people in a couple of weeks and was planning to make a couple of quiches; I'm going to try these frittatas instead.
I was thinking about trying these by spraying an aluminum cupcake cup then adding the egg mixture. I make brownie muffins with the aluminum cups and they come out great. You could also whip the egg whites and fold the into the mixture. It may keep the centers from sinking. Just a thought. Sparki
