Mini Frittatas
The Amazing History of Mini Frittatas; Mini frittatas have become one of the most beloved breakfast trends of the modern cooking era, yet their irresistible charm can be traced back to culinary traditions that stretch across centuries of food history.
Ingredients
- 8 large eggs
- 1/3 cup milk optional for fluffier frittatas
- 1/2 cup diced ham
- 1/2 cup shredded cheese cheddar, Swiss, mozzarella, or your choice
- 1/2 cup chopped veggies bell peppers, spinach, mushrooms, onions, tomatoes, etc.
- Optional add-ins: herbs parsley, basil, cooked bacon, feta, or cooked sausage
- Cooking spray or oil for greasing the muffin tin
Instructions
- Preheat the Oven
- Heat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or oil.
- Prepare the Filling
- In a bowl, combine the diced ham, shredded cheese, and chopped vegetables. Mix gently and distribute the mixture evenly among the muffin cups.
- Whisk the Eggs
- In a separate bowl, whisk together the eggs, milk (if using), salt, and pepper until smooth and well combined.
- Pour the Egg Mixture
- Carefully pour the egg mixture into each muffin cup, filling them about ¾ full to allow room for rising.
- Bake
- Place the muffin tin in the oven and bake for 18–22 minutes, or until the mini frittatas are set in the center and lightly golden around the edges.
- Cool and Serve
- Let them cool for a few minutes in the pan, then use a butter knife to gently loosen and remove each frittata.