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Mini Frittatas

Photo: Ryan Benyi: Styling: Lynn Miller
Prep time 10 mins
Cook time 15 mins
Yield Serves 6 (serving size: 2 frittatas)

Ingredients

  • 6 slices ham
  • 1 tablespoon vegetable oil
  • 1 small potato, peeled and cut into 1/4-inch dice
  • 1 small onion, finely chopped
  • 1/2 red bell pepper, diced
  • Salt
  • 8 large eggs
  • 6 tablespoons milk

Nutrition Information

  • calories 337
  • fat 18 g
  • satfat 5 g
  • protein 31 g
  • carbohydrate 11 g
  • fiber 2 g
  • cholesterol 465 mg
  • sodium 1531 mg

How to Make It

  1. Preheat oven to 375ºF. Mist a 12-cup muffin tin with nonstick cooking spray. Cut each slice of ham in half and press 1 piece into each cup.

  2. Warm oil in a skillet over medium-high heat. Cook potato, stirring, until softened and golden, about 5 minutes. Add onion and bell pepper and cook, stirring, until softened, 3 to 5 minutes longer. Season with salt and divide among muffin cups.

  3. In a large measuring cup, whisk together eggs, milk and 1/4 tsp. salt. Pour egg mixture into muffin cups so each one is about half full. Bake until eggs are cooked through, about 15 minutes. Let stand on a wire cooling rack for 5 minutes. Remove frittatas from muffin tin and serve warm, or let cool completely and serve at room temperature.