Mini Frittatas
Recipe By: Giada De Laurentiis
1 Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk
1/2 teaspoons freshly ground black pepper
1/4 teaspoons 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.
Prep Time: 12 minutes
Cook Time: 10 minutes
Yield: about 40 mini frittatas
Exported from A Cook's Books -- Recipe management for Macintosh
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