I love making frittatas, but recently started experimenting with creating miniature versions of this classic egg dish. What I love about making frittatas in muffin pans, is that they are the perfect snacks for those times when you’re in a hurry. You can just grab em’ and go. Oh, and these actually still taste great re-heated and keep their shape, so you can make a bunch on the weekend, then heat them up whenever you feel like having a frittata muffin for a snack during the week. Oh, and these are totally low-carb too!
- 7 large eggs
- 1 cup shredded sharp cheddar cheese
- 1/2 cup ham, chopped
- 1/2 cup zucchini, chopped
- 1 tablespoon parsley, chopped
- 2 tablespoons yellow onion, chopped
- 3 garlic cloves, peeled and chopped
- 1/2 tablespoon olive oil
- Cayenne pepper
- Fresh ground black pepper and coarse salt (Kosher or grey salt)
- Non-stick cooking spray or olive oil
- Muffin tin (12 size)
Preheat oven to 400 degrees. Thoroughly grease the muffin tin. Heat the olive oil in a pan over medium-high heat. Add the onion and sauté for two minutes. Add the garlic and sauté for one minute then adde the zucchini. Continue to sauté for another 4 minutes, or until the zucchini is cooked. Season with salt and pepper and a couple pinches of cayenne pepper. Add the parsley, stir, then remove from heat.
Crack the eggs into a bowl and whip well with a fork. Evenly divide the cooked veggie mixture in the bottom of each muffin hole. Then top with equal portions of meat and equal portions of cheese. Pour the egg into each cup, filling about 3/4 full. Take a fork and press the cheese down a bit so that its covered with the egg. Put into the oven and bake for about 25 minutes or until golden brown. Remove from oven and let sit for 5 minutes, then remove from the tins.