Monday, January 12, 2009

Egg Frittatas

Mini egg frittatas are very versatile and quick to whip up any old morning. These particular ones were filled with salami, herbs, and a yummy blend of cheeses. Warm out of the oven, these fluffy, cheesy breakfast bites are hard to stop popping in your mouth.

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 (any meat works fine, or try a veggie like cooked broccoli)
1/3 cup freshly grated Parmesan
1/3 cup 5-cheese blend shredded cheese
2 tablespoons chopped fresh Italian parsley leaves

Preheat the oven to 375 degrees F.
Spray 2 mini muffin tins 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. Serve immediately.

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