I absolutely love breakfast, but I'm really bad about planning ahead for the week. On the weekend you can have a lovely relaxed repast, but during the week you're lucky to grab something on your way out the door. So I figured I would nip that problem in the bud and make something super easy to take me through a week of breakfasts. These little frittatas are pretty much perfect for that, as they have all that lovely protein and reheat easily. Problem solved.
Mini Frittatas
Adapted from Giada de Laurentiis
Nonstick cooking spray
5 large eggs
¼ cup whole milk
¼ teaspoon freshly ground black pepper
¼ teaspoon salt
¼ teaspoon garlic powder
2 ounces thinly sliced ham, chopped
⅓ cup shredded Cheddar cheese
2 tablespoons chopped fresh Italian parsley
Preheat the oven to 375°F.
Spray a mini muffin tin (with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, salt, and parsley in a large bowl to blend well. Sprinkle the ham evenly in the muffin cups. Fill prepared muffin cups almost to the top with the egg mixture. Sprinkle with cheese. 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.
Makes 4 to 6 servings
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