Tag Archives: Frittata

Mini Ham and Gruyere Frittatas

Mini frittatasEggs are by far one of the most difficult dishes to make for a brunch. Unless you hire someone to work an omelet station, you’re probably going to resort to a frittata or quiche to serve to a group. But even then, you have to slice and serve it… and I was kind of aiming for little to no work during this brunch, you get me? Enter personal sized frittatas.

These are hilariously easy, and although gruyere is on the pricey side, it has that decadent flavor that makes this dish taste way more high end than it actually is.

On the menu:
Mini ham and gruyere frittatas
Makes 12 frittatas

8 large eggs
1/2 cup milk
1/2 tsp black pepper
1/4 tsp salt
1 cup grated gruyere
6 oz. smoked ham, diced into small chunks

Preheat oven to 375 degrees. Spray a muffin tin with cooking spray.

In a large bowl, whisk together the eggs, milk, pepper, and salt until foamy. Fold in the ham and gruyere. Pour into the muffin tins until the cups are almost full.

Bake for 12 – 15 minutes or until the eggs are puffed up and slightly browned. Serve hot.

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One Meal Becomes Another

I’m not gonna lie to you, folks. Sometimes I make dishes that suck. I’m still not incredibly skilled in seasoning, unless it’s a no-brainer like lemon and rosemary, or tomato and basil. So when I threw together the contents of my fridge in the form of pasta, cherry tomatoes, cooked spinach, and olive oil with a little salt and pepper, it was… bland. Real bland. And when I eyed the leftovers the following day, I wondered what to do. And then it hit me: frittata.

Seriously, mixing leftovers with eggs and cheese and baking it in the oven is the answer to all my leftovers. Random veg in the crisper? Eggs, cheese, bake. Bland pasta? Eggs, cheese, bake. Half a roasted chicken breast and some fried potatoes? Eggs, cheese, bake. Chocolate cupcakes with raspberry frosting? Eggs, cheese, bake. SIKE. Who has leftover cupcakes?

On the menu:
Macaroni frittata with tomatoes, spinach, and parmesan

What you’ll need:
Leftovers – really, anything that is already cooked or can be eaten raw (i.e. fruits and veg) will work in this dish. Don’t be throwing raw chicken in there.
Cheese – I used parmesan because to me, tomatoes and spinach says “salty Italian” but maybe you have some cheddar, some swiss, a little block of goat cheese. Throw it in.
Veg – as I mentioned, I had cherry tomatoes and cooked spinach already in the failed pasta dish so I just mixed it in with eggs and a little milk, but maybe you have a chunk of red onion or some slices of yellow pepper, a handful of raw broccoli or half a zucchini. Whatever you need to get rid of.

I also added a little oregano to my concoction, poured it in a skillet, baked it all up for 20 minutes in a 350 degree oven, and had a deeeelicious dinner. Try it. You’ll like it!

[In other news, this dish is PERFECT and so easy for a brunch: cut it pie-style into slices and serve with mimosas, donut muffins, and a fruit salad]

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