Mini Frittatas

Gluten Free
Health score
5%
Mini Frittatas
25 min.
6
221kcal

Suggestions


If you're looking for a delicious and satisfying way to kickstart your morning, look no further than these Mini Frittatas! Perfectly portioned and incredibly versatile, these bite-sized delights are not only gluten-free but also packed with flavor and nutrition. With the combination of savory ham, fresh vegetables like vibrant bell peppers and hearty potatoes, and fluffy eggs, every mini frittata delivers a delightful burst of taste that will leave you wanting more.

Whether you're preparing for a busy weekday breakfast, hosting a brunch gathering, or simply indulging in a leisurely weekend morning, these frittatas are an ideal choice. They come together in just 25 minutes, making them an easy and quick meal option without sacrificing quality. Plus, they are conveniently baked in a muffin tin, allowing you to whip up a batch of these scrumptious treats all at once.

Imagine the aroma wafting through your kitchen as they bake to golden perfection! Enjoy them warm right out of the oven, or let them cool for a few minutes and serve at room temperature for a delightful finger food. With just 221 calories per serving, these Mini Frittatas are a guilt-free option that everyone will love. So grab your muffin tray, a whisk, and let’s make breakfast a highlight of your day!

Ingredients

  • large eggs 
  • slices ham 
  • tablespoons milk 
  • small onion finely chopped
  • small potatoes peeled cut into 1/4-inch dice
  • 0.5  bell pepper diced red
  • servings salt 
  • tablespoon vegetable oil 

Equipment

  • frying pan
  • oven
  • whisk
  • wire rack
  • muffin liners
  • measuring cup
  • muffin tray

Directions

  1. Preheat oven to 375F. Mist a 12-cup muffin tin with nonstick cooking spray.
  2. Cut each slice of ham in half and press 1 piece into each cup.
  3. Warm oil in a skillet over medium-high heat. Cook potato, stirring, until softened and golden, about 5 minutes.
  4. Add onion and bell pepper and cook, stirring, until softened, 3 to 5 minutes longer. Season with salt and divide among muffin cups.
  5. In a large measuring cup, whisk together eggs, milk and 1/4 tsp. salt.
  6. Pour egg mixture into muffin cups so each one is about half full.
  7. Bake until eggs are cooked through, about 15 minutes.
  8. Let stand on a wire cooling rack for 5 minutes.
  9. Remove frittatas from muffin tin and serve warm, or let cool completely and serve at room temperature.

Nutrition Facts

Calories221kcal
Protein28.75%
Fat56.96%
Carbs14.29%

Properties

Glycemic Index
30.13
Glycemic Load
4.26
Inflammation Score
-5
Nutrition Score
12.403912938159%

Flavonoids

Luteolin
0.06mg
Isorhamnetin
0.58mg
Kaempferol
0.3mg
Quercetin
2.59mg

Nutrients percent of daily need

Calories:221.47kcal
11.07%
Fat:13.85g
21.31%
Saturated Fat:4.4g
27.52%
Carbohydrates:7.82g
2.61%
Net Carbohydrates:6.79g
2.47%
Sugar:2.1g
2.33%
Cholesterol:267.16mg
89.05%
Sodium:629.08mg
27.35%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:15.73g
31.46%
Selenium:27.26µg
38.94%
Vitamin B2:0.41mg
23.99%
Vitamin C:19.14mg
23.2%
Phosphorus:229.18mg
22.92%
Vitamin B6:0.36mg
17.77%
Vitamin B1:0.24mg
15.78%
Vitamin B12:0.85µg
14.23%
Vitamin A:695.59IU
13.91%
Vitamin B5:1.34mg
13.36%
Zinc:1.7mg
11.32%
Vitamin D:1.69µg
11.3%
Folate:43.49µg
10.87%
Potassium:351.86mg
10.05%
Iron:1.7mg
9.45%
Vitamin B3:1.72mg
8.62%
Vitamin E:1.16mg
7.7%
Calcium:64.64mg
6.46%
Magnesium:24mg
6%
Copper:0.11mg
5.42%
Vitamin K:5.48µg
5.22%
Manganese:0.09mg
4.66%
Fiber:1.03g
4.12%
Source:My Recipes