BAKED MINI FRITTATAS

I know. I know it’s been over a week since my last post and I do apologize.

Life happens.

Summer happens.

Things in the home start to fall apart and break down happens….and I digress.

I have a great recipe for you, one to start your day off full of protein and flavor without packing on the pounds or give you the feeling of an ACME ton weight in your belly – Baked Mini Frittatas!

This recipe is so versatile, you can put anything your heart desires in these. You can put as much or as little of anything you can find in your fridge, too. It’s a great way to get rid of that half bell pepper or jalapeno, that lunchmeat the kids said they’d die for if they didn’t get, yet only ate once – you get the idea.

I have been making these for years…literally. When the house is quiet in the morning, sipping my coffee and I’ve got Sinatra playing softly in the background while the kids are still watching the insides of their eyelids, I’ll whip up a batch and place them on a plate on the counter and wait. Eventually, they come out of their coma-like sleep (as teenagers do) zombie-walk out to the kitchen and will pop these little guys in their hungry mouths.

Then one day, I saw Giada De Laurentiis showing how to make these. I thought she was a little behind times, or, I was just way before. Either way, and whatever you put in these puppies, it doesn’t matter. Because these are so stinking delicious.

The only thing that should stay consistent is the egg to milk ratio. Everything else you can substitute or play with. This recipe calls for 1/3 c. grated Parmesan cheese – but if you only have shredded cheddar, then sub it for the Parmesan cheese. Use your imagination – as the saying goes “the possibilities are endless” because they are.

Eat Well, and enjoy!


BAKED MINI FRITTATAS
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 8 large eggs
  • ½ cup milk
  • ½ tsp. black pepper
  • ¼ tsp. salt
  • ¼ tsp. nutmeg
  • ¼ tsp. cayenne pepper
  • 4 ounces thinly sliced ham, chopped
  • ⅓ c. grated Parmesan cheese
  • 2 Tbls. chives, chopped
Instructions
  1. Preheat oven to 375 degrees
  2. Spray 2 mini muffin tins (each with 24 cups) with nonstick spray.
  3. Whisk eggs, milk, pepper, salt, nutmeg and cayenne pepper in a bowl; stir in ham, cheese and chives.
  4. Fill prepared muffin cups almost all the way to the top with the egg mixture. The ham will settle to the bottom of the bowl, so make sure you stir often while filling muffin cups.
  5. Bake in oven 8 to 10 minutes, until the egg mixture puffs and is just set in the center.
  6. Use a rubber spatula to loosen the frittatas from the muffin cups.
  7. Serve immediately.
Nutrition Information
Serving size: Per Piece Calories: 22 Fat: 1.5 g Saturated fat: 0.5 g Carbohydrates: 0.5 g Sugar: 0 g Fiber: 0 g Protein: 2 g

 

 

August 23, 2012Permalink Leave a comment

Leave a Reply