Recipe by Recipe Reader
These delicious little frittatas are baked in muffin tins. It's a great way to cook eggs for a lot of people. They're like little quiches without the crust. Frittatas are so easy and flexible - you can use any omlette or quiche ingredients in these. Breakfast for two: I cut the eggs, milk, and pepper in half, skipped the salt, used 1/4 cup crispy proscuitto (Crispy Crumbled Prosciutto) with 1/4 cup jack cheese and baked in a regular size muffin pan (6 frittatas) for about 15 minutes. Yummy!
Top Review by Julie B's Hive
Half the recipe gave me three 1/2 cup servings baked in custard cups for 18 minutes at the given temperature. Mine were made with Black Forest Ham and some very good aged Parmesan. Quick to put together and great-tasting too, a combination you can't beat. Made for Spring PAC 09.
- 8 eggs
- 1⁄2 cup milk
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon salt
- 4 ounces ham, chopped
- 1⁄3 cup parmesan cheese, grated
- 2 tablespoons Italian parsley, chopped
Directions See How It's Made
- Preheat the oven to 375 degrees.
- 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 10 to 15 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter.