Muffin pan shrimp frittatas
Delightful Muffin Pan Shrimp Frittatas: A flavorful fusion of eggs, coconut milk, curry paste, and fish sauce baked to perfection in a muffin pan. Perfect for breakfast, brunch, or a savory snack!
- 28 Mar 2024
- Cook time 20 min
- Prep time 15 min
- 2 Servings
- 5 Ingredients
Muffin Pan Shrimp Frittatas are a delightful and versatile dish, perfect for a quick breakfast, a light lunch, or even a satisfying snack. Easy to prepare and packed with flavor, these mini frittatas combine the delicious taste of shrimp with a hint of curry and a touch of coconut milk, all baked to perfection in a convenient muffin pan. Whether you're a seasoned home cook or just starting out, this recipe is sure to impress and delight your taste buds.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Lightly grease a muffin pan or line it with silicone muffin cups to prevent sticking.
- In a large mixing bowl, crack the 6 eggs and whisk them until they are well beaten.
- Pour in the 1/2 cup of coconut milk and continue to whisk until fully combined.
- Add the 1 tbsp of curry paste to the mixture and whisk until the curry paste is evenly distributed.
- Gradually add the 1/3 cup of self-raising flour into the egg mixture. Stir continuously to avoid lumps and ensure the flour is well incorporated.
- Add the 1 tbsp of fish sauce and mix well.
- If you are adding chopped vegetables, herbs, or cooked shrimp, gently fold them into the mixture at this stage.
- Carefully pour the egg mixture into each muffin cup, filling them about 3/4 of the way full. This allows room for the frittatas to puff up as they bake.
- Place the muffin pan in the preheated oven and bake for 15-20 minutes, or until the frittatas are set and golden on top. A toothpick inserted into the center should come out clean.
- Remove the muffin pan from the oven and let the frittatas cool for a few minutes in the pan.
- Once slightly cooled, carefully remove the frittatas from the muffin cups.
- Serve warm or at room temperature. These muffin pan shrimp frittatas make a great breakfast, snack, or appetizer!
Tips:
- Preheat the oven to 375°F (190°C) before you start mixing the ingredients to ensure it's at the right temperature when you're ready to bake.
- Spray the muffin pan liberally with non-stick cooking spray or use silicone muffin cups to prevent sticking.
- Whisk the eggs thoroughly to incorporate as much air as possible for a fluffier texture.
- Add finely chopped vegetables like bell peppers, onions, or spinach to the mixture for added nutrition and flavor.
- Do not over-mix the batter after adding the self-raising flour to avoid dense frittatas.
- Check the frittatas a couple of minutes before the expected baking time by inserting a toothpick in the center; if it comes out clean, they're done.
- Allow the frittatas to cool slightly in the muffin pan before removing to ensure they hold their shape.
These Muffin Pan Shrimp Frittatas are not only delicious but also highly customizable to suit your tastes. By following these steps and tips, you'll create a flavorful and satisfying dish that's perfect for any meal of the day. Enjoy the ease and convenience of this recipe, and don't be afraid to experiment with additional ingredients to make it your own!
| Nutrition Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 440kcal | 18% |
| Protein | |
| Protein 24g | 16% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 2.01g | 5% |
| Sugar 2.56g | 3% |
| Fat | |
| Fat 30g | 34% |
| Saturated 16g | 57% |
| Cholesterol 620mg | - |
| Vitamins | |
| Vitamin A 270ug | 30% |
| Choline 510mg | 93% |
| Vitamin B1 0.21mg | 17% |
| Vitamin B2 0.63mg | 49% |
| Vitamin B3 1.00mg | 6% |
| Vitamin B6 0.14mg | 8% |
| Vitamin B9 130ug | 31% |
| Vitamin B12 1.57ug | 65% |
| Vitamin C 1.65mg | 2% |
| Vitamin E 1.66mg | 11% |
| Vitamin K 0.58ug | 0% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.21mg | 0% |
| Iron, Fe 3.80mg | 35% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 370mg | 29% |
| Potassium, K 410mg | 12% |
| Selenium, Se 54ug | 102% |
| Sodium, Na 790mg | 53% |
| Zinc, Zn 2.54mg | 23% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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