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Mini Fritattas

August 23, 2014 by Judith Hanneman

Mini Fritattas | bakeatmidnite.com | #quiche #fritatta #breakfast
Mini Fritattas

Cross between a quiche and a fritatta! Great for a light dinner or grab-and-go breakfast. Make a bunch; they reheat well.

I love quiche and I also love a good fritatta.  I was wondering whether I could marry the two so you’d get the reheatability of a quiche along with the hearty, packed-with-goodies taste of a fritatta.

 

Mini Fritattas | bakeatmidnite.com | #quiche #fritatta #breakfast
Make an excellent brunch or light dinner

Answer is–you can!  I used a higher proportion of eggs to cream, although more cream than a true fritatta would use (it’s really only a puffy baked omelette), it produces a texture somewhere in between an omelette and a custardy quiche.

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These have a definite Italian-style flavor since I used my beloved Asiago cheese and Italian sausage–and threw in some diced green/red peppers I had laying around in my freezer–but this can be made with any leftover meat and veggie combination that you can think up.  And here’s where canned whole potatoes come in handy–I used those since they’d keep their shape and not get mushy. I diced up regular sausages, but bulk Italian sausage that has been browned can be substituted here.  Use any cheese that suits you too.

 

Mini Fritattas | bakeatmidnite.com | #quiche #fritatta #breakfast
Reheats well too!

These make a good light supper or brunch served with a green salad, but since they reheat well, they can be popped in the microwave for about a minute and stand in as an on-the-go breakfast or snack.

I tend to use something richer than regular milk in these types of dishes because the taste is richer and they turn out less watery.  I didn’t try this with milk (I only use whole milk for cooking) so I cannot state whether they would turn out quite the same.  Probably would, but be a tad more moist. However, since I didn’t test this, I can’t recommend it.

 

Mini Fritattas | bakeatmidnite.com | #quiche #fritatta #breakfast
Grab-n-go breakfast

 

Mini Fritattas
 
Save Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
Author: Judith Hannemann
Serves: 12
Ingredients
  • 3 large eggs
  • 1½ cups half-and-half cream
  • 2 tbs diced green bell pepper
  • 2 tbs diced red bell pepper
  • ½ cup diced cooked potatoes
  • 1 cup diced cooked Italian sausage
  • ½ cup shredded asiago cheese
  • ½ tsp salt
  • ½ tsp pepper
Instructions
  1. Preheat oven to 400 degrees F. Spray or grease a 12-cup regular-sized muffin pan.
  2. In a large bowl, beat eggs well. Beat in the cream. Stir in remaining ingredients.
  3. Spoon into prepared pan, filling cups almost to the top.
  4. Bake for 10 minutes at 400 degrees F then reduce oven heat to 350 degrees F and bake for 25-30 minutes, or until centers are set.
  5. Remove from oven and let stand for 5 minutes. Remove fritattas from pan and serve.
  6. Makes about 12 mini fritattas
3.4.3177

 

 

Mini Fritattas | bakeatmidnite.com | #quiche #fritatta #breakfast
Mini Fritattas

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Filed Under: Appetizers, Breakfast, Brunch, Comfort Foods, Everyday Meals, Lunch Tagged With: breakfast, brunch, eggs, fritatta, quiche

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Copyright © Judith Hannemann aka The Midnight Baker 2018. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Since my site is not geared towards health nor fitness, no nutritional information is provided. Please try My Fitness Pal to determine nutritional values.

Comments

  1. Julie V says

    August 26, 2014 at 8:47 pm

    I haven't ever used Asiago cheese in a fritatta before and I'm excited to try it. Thanks for sharing.

  2. Judith Hanneman says

    August 26, 2014 at 8:59 pm

    Asiago is so flavorrul! You will love it!

  3. Lorr says

    October 4, 2015 at 6:08 am

    Would love to try this but no printer friendly capability? Too bad

    • Judith Hanneman says

      October 4, 2015 at 6:18 am

      I have loads of recipes to convert to the app, but the ones I haven’t gotten to yet I’ll be glad to convert if you ask. I will do it now.

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