My favorite meal of the day: Brunch. I don’t feel guilty about having a nice hearty meal. It is after all, two meals combined in one. This recipe for Mini Frittatas from Giada de Laurentiis is great. It’s really versatile. In fact you could build a fixings bar and let everyone sprinkle in the ingredients they want in the frittatas before baking them off.
Just a note, I used a regular cupcake/muffin size pan. Giada used a mini muffin pan to get bite-sized frittatas.
Mini Frittatas from Giada De Laurentiis
Ingredients
Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly 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
Directions
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.
my notes:
- mine were made in a regular size cupcake tin so I cooked them for 20-25 minutes at 350 degrees. Going by Giada’s temp of 375 degrees for minis, I’d check around 20 minutes.
- this recipe is pretty flexible, you don’t have to go with parmesan (though it was good); a stronger cheese would taste even better.
- instead of ham I may try proscuitto to have a little bit more of a salty bite.