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Mini frittata question

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I'm hosting a brunch this week-end and I thought I'd include some frittatas baked in mini muffin tins. So do I just beat up the eggs with whatever other ingredients I'm adding, fill the tins 3/4's of the way up and then bake at 375? No initial cooking on the stove or finishing under the broiler necessary?

Thanks.

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  1. What you're calling mini-frittatas are actually crustless mini-quiches. As long as you cook the aromatics/ingredients and cool them before adding to the egg/milk/cream mixture, you should be okay. Just don't overcook or they may turn out rubbery.

    One suggestion: do a little test-run beforehand.

    1 Reply
    1. re: FlavoursGal

      Good idea - and, though this sounds obvious, I'd cut whatever you're putting in the frittatas into smaller pieces than you would for a regular frittata. You might want to run them under the broiler for a little color when they are just about done.

    2. If you are doing them in muffin tins in the oven I would place that tin in a roasting pan and add boiling water to come part way up the sides of the cups. Being smaller they may over cook very quickly and this should help prevent that.

      1. You may want to try these instead:

        http://www.foodandwine.com/recipes/sa...

        I made them for Christmas hors d'oeuvres and they were fantastic. They're made mainly of eggs and potatoes, so they're quite a bit like a fritatta or torta espanola, but they're specifically designed to be baked in a mini muffin tin. I subbed pecorino romano for the gruyere. I've tried making mini-fritattas once or twice and while they're good, they're not as good as a fritatta started on the stove and finished under the broiler.

        1. I did something Similar this weekend. I Cooked Alton Brown's Refridgerator Pie [AKA Quiche]. I precooked the mushrooms onions and bacon. Filled Small ramakins 3/4 of the way and put them in a 400 degree oven for 25 minutes.

          They were yummy!

          Take Care

          - P.

          1 Reply
          1. re: Mattapoisett in LA

            Correction... SUPER YUMMY!!! Although the texture was VERY light, so it worked best with the Raminkins and served in them as well, they weren't nearly as 'puck' like as I imagined...

            --Dommy!

          2. Just make sure that you well grease your "mini" pans. They can be a bugger to get out of the pans if you aren't careful.

            1. i like this recipe by giada de laurentiis:
              http://tinyurl.com/yspdpk

              i've varied it many times with great success.

              1. Thanks for all of your great suggestions. Although the recipes with bacon and sausages look tempting, I'm inclined to make a vegetarian frittata as the main course will be bagels, lox and cream cheese and I don't want the flavours to compete or the meal to be too heavy. Funny you should mention a torta espanola, Buckethead, as I had been thinking of this as an alternative (I love these).

                The pans are non-stick but I will grease them well - I may even put them under the broiler for a quick minute as MMruth (who I am forever indebted to for leading me to Via Quadronno in NYC) suggested, just to add a bit of colour. I think I will do a test run tomorrow as well. Thanks guys!!