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.

Yield: 8 adult servings (serving size: 2 frittatas)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 118
  • Calories from fat: 0.0%
  • Fat: 4.4g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 9.3g
  • Carbohydrate: 9.3g
  • Fiber: 0.6g
  • Cholesterol: 79mg
  • Iron: 0.6mg
  • Sodium: 178mg
  • Calcium: 42mg


  • 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. 1. Preheat oven to 375°.
  2. 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. 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. 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.
  5. For baby: Serve a cooled frittata in a small bowl or on a rimmed plate.
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