Mini Frittatas with Ham and Cheese

  • GramercyGal Posted: 10/31/09
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    These were tasty! I did half cheddar and half Parmesan cheese, it was a nice addition. I feel like they could be better, but it's a workable recipe that I can experiment with. It definitely doesn't make as much as it says. I doubled the recipe and it made about 30. And they are much better warm than at room temp, but even cold, they're not half bad.

  • chilipebs Posted: 03/19/09
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    These were pretty good. I think they turned out exactly how they should’ve, but for the size of them, it seemed like there was too much of the browned crust-like edges in ratio to the filling. But they were still cute and would be fun to serve for a brunch buffet. I also only filled 12 of the mini muffin cups. I don’t see how it could fill any more as mine looked like the same size as in the photo. I likely won’t make these again, but it’s certainly a good, solid recipe.

  • Josephine Posted: 04/15/09
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    I thought these were great. Easy to make and good for the diet. I followed the recipe and was able to get 24 in a mini pan, but since they really puff up only fill each hole 2/3's full. I am willing to try other ingredients but would need to figure put how it changes the calories. I served it with french toast made with lite bread.

  • DaniLynnR Posted: 10/24/10
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    I just made this recipe for a potluck brunch. The recipe was VERY easy to make. People LOVED them. I used egg substitute (in place of the egg whites and egg), turkey ham, and a RF mexican cheese blend. I can't wait to try these with other ingredients (spinach, tomatoes, etc.).

  • srscott Posted: 12/28/08
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    Very Tasty, I would make again. I used 5 whole eggs, I added red bell pepper and 1/2 fresh jalapeno to the onion mixture along with 2 Tbsp butter. I used a skillet to cook the onion mixture and then added the egg mixture to the onions and popped the skillet in the oven for 25-30 minutes. It was more flavorful than I expected.

  • burningsky00 Posted: 01/07/09
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    Great snack! I added spinach, garlic powder and basil....next time I think I will omit the thyme. It's a bit strong for the delicate flavors of the mixture. I used dehydrated onion flakes instead of sauteed onion, and it worked fine. Tomatoes would be good in this as well.

  • blrstl Posted: 01/27/09
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    Very tasty ... although slightly addictive...

  • CZMZeds Posted: 01/31/09
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    Pretty good--nothing spectacular. I made it with Colby Cheese and Turkey Sausage. My husband gobbled them up. I will make them again. They are good with ketchup.

  • porterporter Posted: 03/27/10
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    These were very good. I just read the reviews after making the recipe and wanted to share my experience. People said it did not make 24 mini muffins - mine perfectly made 24 minis - perhaps it is because I used packaged egg whites versus cracking eggs to get egg whites? Also, I used pancetta instead of ham - it was incredibly flavorful - I would even reduce the amount next time. My family woofed them down and I suggest them warm.

  • Cookingal13 Posted: 08/05/09
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    I really liked this recipe a lot, and so did my guests. It's definitely best to serve them when they are hot. The recipe will for sure not make 24 of them. It made about 15 for me, and that was with an extra egg white. I also added a little extra cheese, and didn't use any ham. I added some basil as well. Overall, everybody loved them, and wished that more had been made!

  • Jenfdr Posted: 04/10/10
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    These were very tasty! I don't think you can go wrong with onion, egg and ham. I had a "buffet" for the family this morning with fruits and breads to choose from and so I liked the idea of a little something to pop in your mouth. To the person that complained that the recipe didn't fill 24 mini cups, that would be because you didn't add the ham. There was nothing to displace the egg mixture so you wouldn't have as much to work with............These were tasty, my only problem was that they didn't come out of the of the pan very well. I used Pam, but maybe just not enough. I will make these again.

  • love2cook26 Posted: 12/09/09
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    My husband has enjoyed them every morning. He said they were "really good." The onions tasted fantastic in the eggs.

  • hollowleg Posted: 11/14/09
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    Delicious! Easy and Fast. Will make again for everyday OR a special Brunch. My family woofed these down in minutes and wanted more! Thankfully, I hid some in the fridge and they were just as good reheated! GREAT recipe.

  • rranea Posted: 04/23/10
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    Children enjoyed these bite size frittatas. More of a snack or part of a breakfast meal. Would recommend for little ones! No complaints on the onions or green "stuff" from the children!

  • fledglingchef Posted: 03/12/11
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    This recipe is amazing and so versatile. At the suggestion of other reviewers, I added a couple of handfuls of chopped fresh spinach and one finely chopped red bell pepper. Otherwise, I followed the ingredient list exactly. I only have jumbo muffin pans, no mini or regular, so I doubled the recipe and got 12 individual-sized portions. We each ate one with a side of fresh fruit, and it was a perfect lazy Saturday morning breakfast. You could add almost any veggie or meat you had on hand, and it would still be delicious! I would easily serve this to guests, as the addition of color with the spinach and red bell pepper gave it a 5-star brunch-worthy appeal. Wonderful!!!

  • AmyReston Posted: 03/17/11
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    They taste good - but tiny!! I got 18 SMALL frittatas out of this. I would not say I was able to fill the muffin tins. To me, not worth the effort, though they tasted good.

  • Mari418 Posted: 05/15/11
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    Quick and easy, love it!

  • skspillman Posted: 05/18/11
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    I followed some of the tips in the other notes and added half a red bell pepper, chopped, and half a package of frozen spinach, thawed and drained. I also doubled the recipe and made 12 regular size muffins instead of minis; I baked them for 35-40 minutes. This is a filling and tasty breakfast--I will definitely make it again.

  • MrsHop2010 Posted: 05/09/11
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    This was quick and easy! I made it Mother's Day morning for my calorie-counting Mom. Some of the work I did a day ahead, so all I had to do was mix the ingredients together the morning of! We only used one tablespoon of the fresh chives, otherwise it would have been overpowering with the 1/2 cup of onions.

  • mansiongal Posted: 06/22/11
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    Have made this recipe for two different groups and it was well-received both times. The taste was very good, even with the basic recipe. I will add spinach and bell peppers as suggested next time and bake in regular muffin tins so they will be more substantial. They were good for finger food.

  • JanetPf Posted: 07/03/11
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    I've made these several times and take to tailgates for noon kickoffs -- they always fly off the table. Good flavor, easy finger food. I usually make double or triple batch.

  • nwilker Posted: 08/20/11
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    I liked this! I used egg substitute as well, and added some sun dried tomatoes. Next time i would probably use habanero cheese, add a jalapeno and maybe some red pepper flakes. I used dried chives I liked them better cooled than hot. Definitely doesn't make 24, but good crowd pleaser! Now i just need to buy my own mini muffin pan!

  • sherrimarshall Posted: 12/26/11
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    Excellent finger food. Added some cooked, well drained fresh spinach and finely chopped red pepper. We liked some hot sauce/salsa on them.

  • ChefAnn2 Posted: 01/02/12
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    Substituting crumbled sausage for the ham is a nice alternative.

  • LisaMc1061 Posted: 01/19/12
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    These were good. I added spinach and red bell pepper (as suggested by previous reviewers) and did not use any meat.

  • seaside725 Posted: 02/14/12
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    These were really good. They were easy to make. The only problem I had with them is that it only made 12 mini muffins. I am not sure if my pan was too big, but they are mini muffin pans. Next time I will just double the recipe to get 24 frittats.

  • SusanK99 Posted: 02/26/12
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    Can't do better for a quick and easy, satisfying and pretty appetizer.

  • Hvnlysrph Posted: 02/25/12
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    Just wondering if the nutritional information is on correct, It says 39 calories per serving, and the serving size as 3 frittatas. That seems like there is an error in that.

  • MaryEliz Posted: 04/14/12
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    I have made these several times as an hors d'oeuvre. While not knock occur socks off outstanding, this is a solid go-to recipe when everyone else is bringing cheese and crackers and you want something homemade and different.

  • lovinjim2009 Posted: 02/17/12
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    I served these for a brunch I hosted. They were great! I had no trouble getting the full amount of 28 from this recipe in my mini muffin pan. Quick, easy, cute, and tasty! I will make these again they were a big success!

  • KellyDiff Posted: 04/02/12
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    Philadelphia, PA

    I thought these were great. I've been looking for a portable, easy, high-protein breakfast I can pack and bring to work - I think this is just the ticket. I doubled the recipe and put them in a standard muffin tin - it made 12 frittatas. I also didn't add the ham mixture to the egg mixture - I divided the egg mixture 12 ways into my muffin tin, and then sprinkled the ham mixture on top (I felt like I more evenly divided the egg and topping that way). Perfect size to put on a toasted english muffin as a egg sandwich!

  • Phoebegetsfit Posted: 10/06/12
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    I used 4x the amount of ham asked for and did 2 whole eggs and 4 egg whites instead. That being said I truly enjoyed these and will be making them again. Three of the mini muffins and a healthy helping of broccoli was a fantastic dinner!

  • Vinniegirl Posted: 01/27/13
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    So I used this more as a starting place. I used chopped ham from a spiral cut ham, 5 eggs about a cup of colby cheese. For once I didn't have onions so I used a tablespoon plus of dried chopped onion, a dash of cayenne and black pepper. Supper easy and very yummy. I got 9 muffins.

  • lollypaul Posted: 02/18/14
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    Haven't made these with the ham and cheddar yet, but adapted the recipe and used green onion, reduced fat feta crumbles, and fresh spinach. They are very good, but it doesn't make much. I added about 1/2 cup of the cheese, and an extra whole egg, and made 12 in a regular muffin pan. Flat but tasty - a little salty. Will be making as a vegetarian option for a baby shower brunch - finger foods.

  • SwatS33 Posted: 08/18/14
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    I didn't get 24 but I think that has to do with separating egg whites. These were SO good & this recipe is going in regular weekly rotation. Such a low calorie count for such a delicious snack. Will experiment next time w/ spinach, mushroom & feta. A little chewy when reheated but not so bad I would make less. Considering doubling the recipe & making a variety.

  • Cherrybelle Posted: 01/28/14
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    These are good I've made them a few times and changed them up with different additions. They are good to make on a Sunday night and freeze then enjoy for the week for breakfast.

  • Fitgirl Posted: 02/24/14
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    I've used this recipe since it first came out in the magazine. I recently picked it up again & decided to make them in a regular-sized muffin pan (makes 6). Then I baked some biscuits. Each morning, I'd heat up 2 quiche & 2 biscuits. Fast, protein-rich breakfast!

  • Pjleatherman Posted: 12/23/13
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    I've been using this recipe for years and love it!

  • robbarr77 Posted: 08/10/14
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    Omitted the onions & chives for my picky eaters. Couldn't stop eating them. Delicious!

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