MINI ITALIAN FRITTATAS Let's Cook Some Food

Combine the flour, baking powder, salt and pepper and stir into the egg mixture. Add the basil. Put the pancetta back into the pan with the potatoes and pour in the egg mixture. Place the pan in.

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Ina suggests serving these hot out of the oven or making them ahead by storing them in the refrigerator and warming them up in a 350º oven for 15 minutes before serving. Products used: Olio Santo Extra Virgin Olive Oil, Tellicherry Peppercorns, PepperMate Pepper Mill, Rectangular Serving Platter, Narrow platter, Beech.

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Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray. Slice the baby potatoes then cook them in boiling water over high heat for 5-7 minutes or until fork-tender. Cook one slice of bacon until crisp in a skillet over medium heat then place on a paper towel to drain the grease; crumble.

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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.

Enjoy this quick and easy recipe by Ina Garten from Barefoot Contessa

Note to self: make a big batch of Ina Garten's mini fritattas.. Mini Italian Frittatas Recipes | Food Network Canada. Mini Italian Frittatas Recipes | Food Network Canada. 28. 3y. View all 5 replies. Bro Donnie L Edmond. Awesome job. 1y. View more comments.

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3/4 teaspoon baking powder. Preheat the oven to 350 degrees. Melt 3 tablespoons of the butter in a 10-inch oven-proof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.

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Turn off heat. Melt remaining 5 tablespoons of butter; let cool. In a bowl, whisk eggs, cheese, melted butter, herbs, salt and pepper (to taste) until well combined and frothy. Combine baking powder and flour. Sprinkle over the egg mixture and pour entire egg mixture over the vegetables. Bake in oven until brown and fluffed - about 45-55.

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Potato Bacon Frittata. Preheat the oven to 350 degrees. Heat the olive oil in a medium (10-inch) oven-proof sauté pan with sloping sides over medium-low heat, add the bacon, and sauté over medium-low heat for 3 to 5 minutes, until browned. Remove the bacon from the pan with a slotted spoon and set aside. Discard all but 2 tablespoons of fat.

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Directions. Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan. Heat the olive oil over medium heat in a large (12-inch) sauté pan.

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How to make Ina Garten's Frittata. Preheat your oven to 350 degrees. Heat olive oil in a pan over medium-low heat. Add the diced bacon and sauté for 3 to 5 minutes until it turns brown and crispy. Set aside the bacon using a slotted spoon. Discard the excess fat in the pan, leaving only a little (around 2 tablespoons).

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Add onion. Cook for 2 minutes then add frozen spinach (if thawed, let the pancetta and onion cook for 3 more minutes before adding.) Meanwhile, whisk the eggs and milk in a separate bowl for at least 2 minutes so they're fluffy. Add a teaspoon of salt and 1/2 teaspoon pepper and mix thoroughly. Back to the hot pan.

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Garten mixed the flour, baking powder, and salt in a small bowl, then folded it into the egg mixture, then added julienned basil. Garten added the pancetta to the pan and made sure it was evenly.

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Preheat the oven to 375ºF. Brush a 12-cup muffin tin with olive oil, including on top of the pan. Heat 2 tablespoons of olive oil over medium heat in a large pan. Add the leeks and cook for 3 minutes, until tender. Add the prosciutto and cook for 2-3 minute, break it up with a fork if they stick together.

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Preheat the oven to 350 degrees. Melt 3 tablespoons of the butter in a 10-inch oven-proof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave. Meanwhile, whisk the eggs in a large bowl, then stir in the.

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In a bowl, beat the eggs, half-and-half, salt, and pepper together until blended. Divide the spinach mixture evenly among the 12 muffin cups, leaving an liquid behind. Sprinkle the fontina evenly on top. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the parmesan cheese.

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Note to self: make a big batch of Ina Garten's mini fritattas.