Here is an elegant twist to the usual ham & cheese omelet. These are perfect to serve when having guests over for brunch. Because they are small, you can serve them as a side dish or as a main course. You could even make them smaller, for an appetizer, by baking them in a mini muffin pan. I kept these mini frittatas simple by adding ham, cheddar, chives, and parsley but feel free to mix up the ingredients as you like.
Ham & Cheddar Mini Frittatas
Servings: 12 mini frittatas
9 large eggs
1/2 cup whole milk
1/4 tsp. salt
1/2 tsp. freshly ground pepper
2 tbsp. fresh chives, chopped
2 tbsp. fresh flat-leaf (Italian) parsley, chopped
1 1/2 cups thinly sliced ham, chopped (I used ham off the bone from the deli)
1 1/2 cups sharp cheddar cheese, grated
Preheat the oven to 375°. Butter the bottom and sides of a muffin pan. In a large bowl, whisk the eggs, milk, salt, and pepper together. Stir in the chives, parsley, ham, and cheese. Fill the muffin pan evenly with the mixture (~1/4 cup per well). (The mixture will be almost to the top).
Bake for 20-22 minutes or until the eggs have set. (The eggs will puff up while in the oven, and collapse after sitting at room temperature). Let cool in the pan for 5 minutes before removing with a small spatula.
Source: A Much Kneaded original