If you’re looking for a quick, nutritious, and flavorful recipe, the mini frittata with sun-dried tomatoes, Grana Padano, and thyme is just what you need. Perfect for a quick lunch or a light dinner, this frittata combines the sweetness of sun-dried tomatoes with the rich flavor of Grana Padano and the unmistakable aroma of thyme. Easy to prepare and suitable for all seasons, this recipe can be customized to suit any taste, making it a great option for those who want a low-carb meal without sacrificing flavor.
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 6 eggs
- 5 sun-dried tomatoes in oil
- to taste Grated Grana Padano (in flakes)
- thyme (preferably fresh)
- to taste butter (if you don’t have silicone molds)
Tools
- 1 Muffin Pan
Steps
Preheat the oven to 350°F. If using a metal muffin pan, grease it with a bit of butter; if using a silicone mold, it won’t be necessary. Greasing helps prevent the mini frittatas from sticking.
Note: Using a muffin pan allows you to make individual servings, perfect for serving.
In a bowl, beat the eggs with a pinch of salt and pepper until you get a smooth mixture.
Using eggs as a base gives the frittata a fluffy and firm texture.
Distribute the chopped sun-dried tomatoes in oil, Grana flakes, and thyme leaves (fresh or dried) in each mold. Even distribution helps balance the flavors in each individual portion. Tip: You can replace thyme with other aromatic herbs, such as rosemary or oregano, if you prefer.
Pour the beaten eggs into the molds, covering the ingredients without overfilling each mold, leaving a bit of space for rising during baking.
Note: Avoiding overfilling the mold prevents overflow in the oven.
Place the mold in the oven and bake for about 25-30 minutes, or until the mini frittatas are golden on top and cooked inside (you can use a toothpick test to check doneness).
Tip: Every oven is different, so it’s best to monitor cooking after the first 20 minutes.
Let the mini frittatas cool for a few minutes before unmolding. Serve them warm as an appetizer, main dish, or even a snack.
In the photo PIATTO SPIGOLO by POLOPLAST
Here are some ideas to accompany the mini frittata
1. Mixed Green Salad
Ingredients: lettuce, arugula, fresh spinach, radicchio, and a few leaves of mint or basil for an aromatic touch.
Dressing: extra virgin olive oil, balsamic vinegar, salt, pepper, and a bit of lemon juice for a fresh note.
Accompaniment: this light salad will balance the richness of the frittata with a touch of freshness and crunchiness.
2. Tomato and Red Onion Salad
Ingredients: ripe tomatoes, thinly sliced red onion, fresh basil.
Dressing: extra virgin olive oil, red wine vinegar or balsamic, salt, and pepper.
Accompaniment: a tomato salad enriched with a bit of red onion will make the dish more flavorful, adding freshness and a slight acidity that contrasts with the frittata.
3. Prosciutto and Melon (optional with arugula)
Ingredients: slices of high-quality prosciutto and slices of melon (or watermelon for a summer variation).
Accompaniment: The saltiness of the prosciutto goes perfectly with the sweetness of the melon. If you wish, you can add some arugula leaves for a touch of bitterness that completes the dish.
4. Caprese Salad
Ingredients: fresh tomatoes, buffalo mozzarella, fresh basil.
Dressing: extra virgin olive oil, salt, pepper, and a drizzle of balsamic vinegar or lemon.
Accompaniment: the Caprese salad is always a great choice, with its combination of juicy tomatoes, mozzarella, and fresh basil. The acidity of the tomatoes will complement the softness of the frittata.
5. Avocado and Arugula Salad
Ingredients: cubed avocado, arugula, cherry tomatoes, and a few drops of lemon.
Dressing: extra virgin olive oil, salt, and black pepper.
Accompaniment: a light salad rich in healthy fats that pairs perfectly with the frittata, providing a creamy and fresh contrast.
These combinations will bring a balance of freshness and flavors to the dish, enhancing the mini frittata with sun-dried tomato and thyme.
FAQ – Mini Frittatas with Sun-Dried Tomatoes, Grana Padano, and Thyme
Can I use fresh sun-dried tomatoes instead of those in oil?
Yes, but you will need to rehydrate them in hot water for about 30 minutes and then chop them into pieces.
Can I make this recipe in advance?
Absolutely! The mini frittatas are also great the next day. You can prepare them in advance and store them in the refrigerator for 2-3 days.
How can I make this frittata more flavorful?
You can add chopped black olives or a bit of caramelized onion for an extra touch.
The mini frittata with sun-dried tomatoes, Grana Padano, and thyme is a simple yet flavorful recipe that will win everyone over. Perfect for a quick lunch or a light dinner, it can be easily customized with the ingredients you prefer. With its balance of flavors and versatility, it will soon become one of your favorite dishes!
