Mini Ham-and-Cheese Frittatas

Both little and big kids will enjoy these cheesy egg bites. Store leftover frittatas in the refrigerator for up to 5 days or freeze for up to 1 month.


8 adult servings (serving size: 2 frittatas)

Recipe from

Oxmoor House

Nutritional Information

Calories 118
Caloriesfromfat 0.0 %
Fat 4.4 g
Satfat 1.6 g
Monofat 1.7 g
Polyfat 0.7 g
Protein 9.3 g
Carbohydrate 9.3 g
Fiber 0.6 g
Cholesterol 79 mg
Iron 0.6 mg
Sodium 178 mg
Calcium 42 mg


2 cups finely chopped peeled baking potato (about 2 medium)
2 teaspoons canola oil
1/4 teaspoon salt
1/2 cup (3 ounces) diced extralean ham
1/4 cup (1 ounce) shredded mild cheddar cheese
7 large egg whites, lightly beaten
3 large eggs, lightly beaten
Cooking spray


1. Preheat oven to 375°.

2. Place potato in a saucepan; cover with water. Cover and bring to a boil. Reduce heat; simmer 7 minutes or until almost tender. Drain.

3. Heat oil in a large nonstick skillet over medium-high heat. Add potato and salt; cook 7 minutes or until potato is lightly browned.

4. Combine potato, ham, and next 3 ingredients in a large bowl. Spoon mixture into 16 muffin cups coated with cooking spray. Bake at 375° for 15 minutes or until lightly browned. Cool in pans on a wire rack 5 minutes; remove from pans.

For baby: Serve a cooled frittata in a small bowl or on a rimmed plate.