Mini frittatas

I do not know why I own any cookbooks. I can't even remember the last time I opened one of them (though I do love my BH&G and Southbeach ones). In fact, I think I might need to get rid of them. Yay spring cleaning!
Anyway, I get enough inspiration from tv and the internet, as is evidence to the number of references I make in this here blog. Giada did it again and enticed me with something tasty and so very, "Duh, why didn't I think of that?" Mini. Frittatas. People please. Tiny things are cute and think of how many different flavors I could make! Man, I can't wait to host a brunch at my place. I am READY. 10 minutes effort for 40 frittatas? Hell, I won't even have to get up early.

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Times:

Prep

12 min

Inactive Prep

--

Cook

10 min

Total:

22 min

Mini Frittatas

• Nonstick veg oil cooking spray
• 8 large eggs
• 1/2 cup whole milk
  
• 1/2 teaspoon freshly ground 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

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 head is swimming in an endless possibility sea of flavors: gruyere, ham, bechamel (Croque Monsieur!); classic tomato and basil; leek, shallot and bacon!; zucchini and goat cheese and herbs de Provence!; caramelized onion and blue cheese! Oh my goodness, I could do this forever. Do you think 40 different flavors all at once would be excessive?