Saturday, November 7, 202618,844 hand-built originals · HB-0001 – HB-18844No advertising · No trackers

The

Recipe Index

Every recipe a hand-built original — search the whole index, then open the page.

Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.

Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.

Trust & Transparency — how this site is different

Illustrated table of dishes from the index — squash soup, fried plantains, rice and beans, grilled chicken, pasta, and French pastry
18,844entries in the index
16,814recipes
2,030desserts (counted separately)
18,844hand-built originals
15,812recipes with nutrition data

16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.

Front page › American › Mini Frittatas

Mini Frittatas

HB-4640 · Hand-built original · American

Mini Frittatas — the dish itself.
Served with its “pairs well with” suggestions: toast, hash browns, fruit salad, bacon, avocado.

Individual egg bakes in muffin liners with roasted tomatoes, leafy greens, pesto and cheese, mixed with cottage cheese. Finished with pesto and green onions.

AmericanBreakfastVegetarianGluten-freeLow-Sodium

Main ingredient: egg

Pairs well with: toast, hash browns, fruit salad, bacon, avocado

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

  • Roasted tomatoes, according to taste
  • Chopped leafy greens, according to taste
  • Green pesto, according to taste
  • Shredded cheese, according to taste
  • Eggs, according to taste
  • Cottage cheese, according to taste
  • Fresh pesto, according to taste
  • Chopped green onions, according to taste

Method

  1. Heat oven to 375°F; line a muffin tray.
  2. Divide roasted tomatoes among the liners; add leafy greens, a small spoonful of pesto and shredded cheese to each.
  3. Whisk eggs with cottage cheese in a large bowl.
  4. Pour the egg mixture over the fillings in each liner.
  5. Bake until just set in the center, about 15 to 20 minutes.
  6. Top with fresh pesto and green onions; serve warm.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).

Install Recipe IndexPut the index on your home screen — it opens full-screen and works offline with the recipes saved on this device.

A new version is available