In anticipation of the Christmas holidays, I thought of experimenting with some finger food recipes, and what could be simpler and lighter than these baked mushroom mini frittatas? Perfect to serve as an appetizer but also delightful as a buffet style second course, each mini frittata is just 1 Weight Watchers Propoints and preparing them was extremely easy: eating them too! Indeed, the disaster is that one leads to another…
Obviously, many ingredients can be used to fill them, there’s plenty to choose from, but having found a variety of champignon mushrooms at the supermarket that I really like (in Italian they might be called brown, chestnut, or maybe cremini), I wanted to use them immediately. They are like common champignons, but that color is too beautiful! However, you can use any variety of mushrooms.
The experiment was very successful, which pleases me greatly especially considering the approach of festive days to be spent with family: everyone will bring something, and these baked mushroom mini frittatas are perfect. I’ll also make a vegetarian version so I can please everyone.
Want to see some other frittatas? Here they are:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 24 mini frittatas
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: Fall, Winter
Ingredients
- 8.8 oz mushrooms
- onion (I used red onion)
- 5 medium eggs
- 2.8 oz grated cheese (such as gouda, fontina, or emmenthal)
- 3.5 oz lean cooked ham (diced)
- 1/4 cup skim milk
- 1 tbsp extra virgin olive oil
- to taste fresh basil
- to taste salt and pepper
- Points per mini frittata = 1 WW point
Tools
- Mini muffin pan
Preparation
First, prepare all the ingredients.
N.B.: The tomatoes in the picture were not used in the recipe, it was an idea for decoration I had while preparing the mini frittatas and then discarded.
Clean the mushrooms and slice them. Heat a large non-stick pan well, greased with a teaspoon of oil, and put the mushrooms in to sauté over high heat. Stir often and let the mushrooms color a bit: it will take about 5 minutes. After cooking, place the mushrooms on a plate and let them cool.
Break the eggs into a bowl and add the finely chopped half onion, grated cheese, coarsely chopped basil, diced cooked ham, milk, a tiny bit of salt, and some pepper if liked. Mix well with a fork and finally add the cooked mushrooms and give a final stir.
Place the remaining 2 teaspoons of oil in a small dish and use a cooking brush to oil the cavities of a non-stick baking pan for 24 cupcakes well. If desired, you can make slightly larger mini frittatas worth 2 WW points each using a 12 muffin tray: in that case, slightly increase the cooking times. Spoon the egg and mushroom mixture into the 24 cavities almost to the brim.
Place the tray in the oven at 350°F for about 35 minutes: the mini frittatas should be puffy and golden. Remove from the oven and let the tray cool for about ten minutes, then using a silicone spatula, remove all the mini frittatas and let them cool. Be warned that the aroma spreading through the house will urge you to eat them immediately: resist!
And here are our baked mushroom mini frittatas ready! At this point, it’s up to you how to serve them… I had some mini appetizer forks, and I really liked them stuck into the mini frittatas!
The taste is truly incredible: soft inside and with a thin crust outside… here they are cut in half to give you an idea.
I recommend trying this recipe not just for the holidays but also to serve as a delicious dinner or even to prepare something to take on a trip or to the office/school for lunch.
They keep very well in the fridge and are very tasty even cold!
Enjoy your meal!
by Giovanna Buono
