Mini Frittatas
Tomorrow we are going to T.J.’s cousin’s homecoming talk and afterwards, a family brunch. I made these delicious frittatas to share and an extra batch to freeze for breakfasts this week. I tried two different recipes. They both turned out well, but the second recipe is absolutely delicious because there are more spices. You must make them and have them for breakfast this week. They are supposed to freeze well if you store tightly wrapped. Then just microwave them.
Recipe 1:
Ingredients
- Nonstick vegetable oil cooking spray
- 8 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 4 ounces thinly sliced ham, chopped
- 1/3 cup freshly grated Parmesan
- 2 tablespoons chopped fresh Italian parsley leaves
Directions
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.
Recipe 2:
Ingredients
- 8 eggs
- 1/3 cup milk
- onion powder (I didn’t measure it out-around 1/2-1 t)
- garlic powder (1/4-1/2 t)
- italian seasoning (1/2 t)
- 4 ounces thinly sliced ham, chopped
- 1/4 cup feta cheese
- 1/4 cup freshly grated Parmesan cheese
- 1 cup spinach, chopped
- Pinch of salt
- Pepper
Directions
Preheat oven to 350 and spray muffin tin with non-stick cooking spray. In a bowl, beat eggs with milk, onion powder, garlic powder, italian seasoning, salt, and pepper. Add feta, Parmesan, spinach, and ham. Pour into muffin pan, filling 2/3 of the way full. Baked 15-25 minutes (for large muffin size) or until center is firm and top is light brown. Enjoy!
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