Savory Italian Potato & Olive Frittata Muffins
40 minutes
1330 reads
About Savory Italian Potato & Olive Frittata Muffins
Imagine sinking your teeth into a warm, savory frittata bursting with flavor – perfect for any meal of the day! These single-serving mini frittatas are not only delicious but also incredibly versatile.Roasted potatoes and caramelized onions create a hearty base, while salty olives and creamy cheese add delightful pops of richness. Their gluten-free nature makes them a crowd-pleaser, and the muffin-tin format is ideal for meal prep and on-the-go lunches.Simple to make yet deeply satisfying, these frittatas are destined to become a new family favorite!
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Recipe Time & More
Prep25 minutes
Cook15 minutes
Total40 minutes
Ingredients
Dairy & Eggs
- 7-8 Eggs beaten
- 1 tbsp Heavy Cream whisked
- 2 tbsp Cheddar Cheese grated
Instructions
- Wash, peel, and dice the potatoes into small cubes. Submerge them in a bowl of water to prevent browning while prepping other ingredients.
- Dice the onions and finely chop the coriander.
- In a bowl, whisk together the eggs, salt, pepper, coriander, heavy cream, and grated cheese until well combined.
- Preheat oven to 180°C (350°F).
- Drain the potatoes and pat them dry. Heat the olive oil in a pan over medium heat. Add the potatoes and roast until slightly golden brown and tender. This helps develop their flavor and ensures they cook through in the frittata.
- Add the diced onions to the pan and sauté until translucent. Season lightly with salt and pepper, keeping in mind that the egg mixture is already seasoned.
- Grease a muffin tin to prevent sticking. This recipe makes 8-10 frittatas.
- Spoon the potato and onion mixture into each muffin cup, filling them about two-thirds full.
- Pour the egg mixture over the potatoes and onions, filling each cup almost to the top.
- Garnish each frittata with a few sliced olives. Bake for 15-20 minutes, or until the eggs are set and the tops are lightly golden.
Recipe Notes
Expert Tips
- For extra crispy hash browns, use a combination of shredded russet and sweet potatoes.
- Don't overcrowd the pan when browning the hash browns. Work in batches to ensure even cooking.
- Season the hash browns generously with salt, pepper, and any other desired spices before forming the nests.
Storage Instructions
- Store leftover hash brown nests in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet until warmed through.
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Recipe Nutrition
Calories: 328kcalCarbohydrates: 34gProtein: 16gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 298mgSodium: 281mgPotassium: 879mgFiber: 5gSugar: 4gVitamin A: 594IUVitamin C: 36mgCalcium: 136mgIron: 3mg
Pv Iyer
Articles: 60
3 Comments
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Such a tasty dish! Thanks for the recipe.
I’m loving this recipe already!
This is wonderful! Can’t wait to taste it.