MINI EGG WHISK RECIPES

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MINI FRITTATAS RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK



Mini Frittatas Recipe | Giada De Laurentiis | Food Network image

Provided by Giada De Laurentiis

Categories     appetizer

Total Time 22 minutes

Prep Time 12 minutes

Cook Time 10 minutes

Yield about 40 mini frittatas

Number Of Ingredients 8

Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves

Steps:

  • Preheat the oven to 375 degrees F.
  • Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

Nutrition Facts : Calories 22 calorie, FatContent 1.5 grams, SaturatedFatContent 0.5 grams, CholesterolContent 44 milligrams, SodiumContent 68 milligrams, CarbohydrateContent 0.5 grams, ProteinContent 2 grams, SugarContent 0 grams

MINI CHILE RELLENO CASSEROLES RECIPE | EATINGWELL



Mini Chile Relleno Casseroles Recipe | EatingWell image

Everyone gets an individual portion with this vegetarian, Tex-Mex mini casserole. A normal-size casserole like this would take close to an hour to bake--these are ready in half the time. Heatproof ramekins are a cook's best friend--we use them all the time to hold ingredients while cooking. You can buy them at most grocery stores.

Provided by EatingWell Test Kitchen

Categories     Healthy Mexican Casserole Recipes

Total Time 45 minutes

Number Of Ingredients 8

2 4-ounce cans diced green chiles, drained and patted dry
¾ cup frozen corn, thawed and patted dry
4 scallions, thinly sliced
1 cup shredded reduced-fat Cheddar cheese
1?½ cups nonfat milk
6 large egg whites
4 large eggs
¼ teaspoon salt

Steps:

  • Preheat oven to 400 degrees F. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet.
  • Equally divide green chiles, corn and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly among the ramekins.
  • Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekins.

Nutrition Facts : Calories 211 calories, CarbohydrateContent 13.9 g, CholesterolContent 193.6 mg, FatContent 7.2 g, FiberContent 1.6 g, ProteinContent 22.7 g, SaturatedFatContent 2.9 g, SodiumContent 707.4 mg, SugarContent 6.2 g

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MINI FRITTATAS RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
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