Mini Frittatas
For a fun and easy morning meal, try these small-scale egg dishes. Baked in individual muffin cups, they ensure that everyone gets the mix-ins they like.
Ingredients & Instructions
- 1/4 cup Frick’s ham, diced
- 4 large eggs
- 1/4 cup half-and-half
- 1/2 teaspoon salt
- A pinch of pepper
- 1 tablespoon parsley, chopped
- 1/4 cup shredded cheese
- Diced vegetables (optional)
- Grated Parmesan cheese (optional)
Step 1
Heat your oven to 350°F and coat a 6-cup muffin pan with nonstick cooking spray.
Step 2
Whisk together the eggs, half-and-half, and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups. Add about 2 tablespoons of mix-ins to each cup. If you choose to add Parmesan, sprinkle on about 1 tsp before putting in the oven.
Step 3
Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes. (If necessary, run a butter knife around the edge of each one to loosen them before removing them from the pan.)
