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.
6 eggs
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.

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