During the week we do not cook hot breakfast, unless you count microwave oatmeal. On the weekends we get a little fancy with pancakes, waffles and eggs. When we found Mini Frittatas by Giada we were excited. It seemed like a perfect recipe for us. Mix the eggs and additional ingredients all in one bowl and then pour them into mini muffin tins and cook it for 10 minutes. Seemed quick and easy.
The first step was to cut the ham. For some reason this day the Little Chefs were not that interested in cutting anything. I cut the ham into a fine dice as well as the parsley. Little Chef C cracked the eggs in a bowl with a spout so later it could be poured into the mini muffin tins and not dirty another bowl. She whisked the eggs together as well as she could….until she was bored and wanted to move on.
Next she measured and added the milk, salt and pepper.
She grated the parmesan cheese and added the diced ham and parsley. Using a whisk she mixed everything well.
The mixture was then poured into mini muffin tins. At the end the bowl contained a huge pile of ham. Next time I would put the ham in the muffin tins and then add the egg mixture on top.
After 10 minutes the frittatas were puffy and ready.
These are best eaten right out of the oven. I was pleasantly surprised at the result. The Little Chefs gobbled these up. They were small enough to eat in two bites which kept them coming back for more. We all loved the little bits of ham in each bite. It was a good choice to finely dice the ham. The pepper was my other favorite ingredient in this recipe. These may have been little, but each bite packed a lot of flavor. This recipe is jumping to the top of the list we like it that much!
Giada De Laurentiis
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 tines (each with 24 cups) with non stick 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.