Tried and True by yours truly. This is a delicious, simple recipe which can be modified in 100s of ways; add diced artichokes, olives, asparagus or anything else you fancy.
- Preheat oven to 375 degrees F.
- Spray 2 mini muffin tins (each with 24 cups) with nonstick spray….or any size muffin pan you have.
- 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 for the mini tins. (You can use a toothpick in the center to check if muffins are 'set').
- Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter.
- Serve immediately.
- 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 cheese
- 2 tablespoons chopped fresh Italian parsley leaves