Mini Fritatta

Mini Fritatta

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  • Prep Time


  • Total Time


  • Servings



  • Nonstick cooking spray, oil, or butter (I use Earth Balance)

  • 8

    large eggs

  • ½

    cup milk product

  • ½

    teaspoon freshly ground black pepper

  • ¼

    teaspoon salt

  • 4

    ounces thinly sliced ham or smoked turkey, finely chopped

  • cup freshly grated Parmesan or substitute

  • 2

    tablespoons chopped fresh Italian parsley leaves


Preheat the oven to 375 degrees. Spray 2 mini muffin tins (each with 24 cups) with nonstick spray, or grease with butter Whisk the eggs, milk, salt and pepper in a large bowl. Stir in the meat, 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.


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