Photo: Mini Frittatas Recipe
Ingredients
- 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
Directions
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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 230 reviews
By whereiswilkins_...
Lafayette, 43
on January 30, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Giada - these are amazing - as is "no substitutions". But after 1/1, I "stole" you idea and used it to make egg white/veggie omlettes for my husband who has high cholesterol and does not get enough veggies. Subs include: cooking spray in the mini pan (or full size muffin pan, egg whiles (for half of recipe and sauteed veggies we love (we use zuchinni, peppers, asparagus, onion Delicioso! Gracie Giada!
By Bassintx
on January 28, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I just made these for for my wife. I did change the recipte a little. I added cilantro and used sliced applewood smoked chicken instead of ham. This is now one of my favorite foods.
By mpauster1
Orlando, FL
on January 22, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Sooo yummy. Made this along w/ Giada's Baked Blueberry French Toast this morning for brunch. I used two 12-muffin pans and the recipe filled 18 cups (I left about 1 cm at the top to allow for puffing. I cooked them for 15 minutes and they were perfect! You can add anything you want to them; I used ham and red peppers but sauteed each first with a little butter before adding to the egg/milk mixture.
Read all 230 reviews