April 11, 2010 by Flora Dawn
Frittatas are very similar to quiches and omelets, but much less fussy. No crust to make, no ingredients to carefully fold in. And they reheat well.
I came across a recipe for mini frittatas from Giada and I just had to try them as they contained no flour. Although her recipe made tiny appetizer-sized frittatas, I opted to cook mine in my whoopie pie pan. This made them fitting for a main dish; we had them for dinner with some fruit and a green salad, but they would be great for breakfast or lunch too.
I love that this is a very basic frittata recipe, feel free to change up the ingredients to your liking. I think the possible combination of meats, vegetables, herbs and cheeses are nearly infinite; and would be a great way to use up some leftovers. Make sure you chop the meats or veggies very small though, especially if using a mini-muffin tin.
- vegetable oil or cooking spray
- 8 large eggs
- 1/2 cup milk (I used 1%)
- salt and pepper to taste
- 4 ounces thinly sliced ham, chopped (I used leftover spiral ham, 4 oz measured almost 1 cup)
- 1/3 cup freshly grated Parmesan
- 2 TB chopped fresh Italian parsley leaves
- Preheat oven to 375. Oil 2 mini muffin tins (each with 24 spaces) or 2 whoopie pie pans (each with 12 spaces).
- In a large bowl, whisk together the eggs, milk, salt and pepper. Stir in ham, cheese and parsley. Fill prepared pans almost to the tops.
- Bake in preheated oven until the egg mixture puffs and is just set in the center; about 8-10 minutes for the mini-muffin pan and 12-15 for the whoopie pie pan.
- Using a rubber spatula, loosen the frittatas from the muffin cups and slide onto a platter. Serve immediately. (We also reheated leftovers in a 350 oven for about 5 minutes; still tasted great the next day this way!)