Mini Frittatas

I have always loved Giada De Laurentiis, she makes good food and her recipes are fairly simple and manageable. On a lazy Saturday or Sunday you can find me on the couch watching re-runs of her cooking shows. A while back I saw her make these Mini frittatas, they have been a go to of mine to make when people are coming over for brunch. I mentioned here that friends came over for brunch on the 4th so of course I made them again, and everyone loved them!

Mini Frittatas

• Nonstick cooking spray
• 8 large eggs
• 1/2 cup whole mile
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 4 ounces thinly sliced ham, chopped
• 1/3 cup freshly grated parmesan
• 2 tablespoons chopped fresh Italian parsley

Ingredients do not have to be exact add more or less of the things you like, or change it up and add something else that will go well with eggs!

Preheat the oven to 375
Spray 2 mini muffin tins, mine have 24 cups each, with nonstick spray.

Whisk the eggs, milk, parsley, pepper, and salt into a large bowl. Giada's recipe tells you to add the ham and cheese at this point but I think it is better to add those ingredients after the egg mixture has been poured into the muffin tins, otherwise they are not as evenly distributed since the heavier ingredients stay at the bottom of the bowl. By waiting until the end you will have an even ratio of ingredients in each mini frittata!

Fill prepared muffin cups almost to the top with the egg mixture, then add the ham and cheese. Learn from my mistakes and do not to fill the muffin tins all the way to the top or else they will not come out in the desired mini muffin shape after baking, I over poured a few of mine, which you will notice in the picture below.

Bake until the egg mixture puffs about 8-10 minutes. Using a rubber spatula, loosen the frittatas from the muffin tins, serve on a platter and enjoy!