Part of the secret in life is to eat what you like and let the food fight it out inside. —Mark Twain
Monday, September 24, 2012
Mini Ham, Spinach, and Cheese Frittatas
Let me start by saying that I don’t like egg dishes and never cook them. Don’t get me wrong—I want to like eggs and have even made myself try them, but no luck. Today I was brainstorming new breakfast ideas for Grace’s Kitchen and decided it was time to try a frittata. This is just a fancy name for a egg dish that combines meat, veggies, and cheese—whatever you like—in a large skillet that gets baked in the oven. I decided to combine chopped ham, chopped spinach, and shredded cheese with the egg mixture and then bake individual frittatas in muffin pans. When the frittatas were done, I got a little nervous about tasting one, but I knew I had to. And I did—and liked it! Huge accomplishment for me! The muffin pans worked very well and gave each frittata a nice brown edge. My friend Kylie taste-tested one for me and suggested I scale back on the salt just a bit. She also thinks chopped peppers would be a good addition. This recipe is very versatile—definitely try it for breakfast or supper. Enjoy!
Mini Ham, Spinach, and Cheese Frittatas This amount makes 10 to 12 individual frittatas.
1/2 cup milk
1/4 to 1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. chopped dried chives (Fresh would be delicious, but I didn’t have any.)
1 cup chopped smoked ham
1 cup shredded Cheddar cheese
1 cup chopped fresh baby spinach
1. Whisk together eggs and next 4 ingredients. Stir in ham and remaining ingredients. Pour egg mixture into lightly greased muffin cups. (Be careful not to overfill.)
2. Bake at 425° for 14 minutes or until centers are set. Serve hot.