Several weeks ago my husband and I went to brunch with our friends who just moved back to Seattle from California. We’re so happy they are back! Lisa made a delicious frittata, this one to be exact. It was delicious and inspired me to try my hand at making frittatas but with some modifications because I don’t have a pan that can go from the stove to the oven. It’s pretty sad, I know! My husband and I both though these turned out delicious. We will be having them again. I’m not sure how they will reheat. My husband is planning on having the remaining 3 for breakfast tomorrow.
I browsed Food Network’s website and found that Giada had a recipe for mini frittatas that sounded just up my alley! I loved that these were made in muffin tins. I can handle that! I didn’t use mini muffins tins like the recipe calls for but took the advice of some of the folks who commented on the recipe and doubled the cooking time. I was hoping to end up with a dozen frittas but instead ended up with 9, which was just over the number of eggs I put in the mix.
I made a few changes to the recipe but though it turned out just fine with my changes. I choose not to use ham but instead used turkey, I also used mozzarella cheese instead of Parmesan. I also just sprinkled the cheese on top of each egg cup instead of mixing it into the batter. I got the sense that it would just fall to the bottom of the batter or bowl. I also didn’t use whole milk, but used 1% milk instead. We will be making these again! Enjoy!
source: Food Network, Giada De Laurentis
- Nonstick vegetable oil cooking spray
- 8 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 4 ounces thinly sliced ham, chopped
- 1/3 cup freshly grated Parmesan
- 2 tablespoons chopped fresh Italian parsley leaves
Preheat the oven to 375 degrees F.
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 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.