Saturday, June 2, 2007

Mini Frittatas

We had these for dinner tonight with French Toast and we all loved them. You might be able to do these in regular muffin tins, but I haven't tried. I think it is a fun breakfast though and good protein food.

Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk (I used 1%)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham or bacon or both, chopped
1/3 cup freshly grated Parmesan (or whatever cheese)
2 tablespoons chopped fresh Italian parsley leaves
Preheat the oven to 375 degrees F.
Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

3 comments:

Rachel said...

Oh yum. I want to try these!

Alicia said...

Really good, I even warmed up a couple of leftovers the next day and they were still good.

Carrie said...

Ymm. We made these tonight and the kids loved them. All four ate them! I served them with toast and a banana peach milk!